This chocolate sauce is wonderful! The "thickness" is exactly what I expect of a fudge sauce. My sauce also did not boil but as I saw all the previous comments, I didn't worry and just cooked it for about 6 or 7 minutes on a medium heat. (I thought that by turning it up to medium I may have a better chance of getting it to a boil) I did constantly whisk the sauce.
This is pretty good! It turned out pretty good! The fudge sauce is a little thicker than I wanted...almost to pudding consistency!!! I will mix a little milk or heavy cream before serving!! We are having people over tonight for dinner: Taco bar with beans and rice....and for dessert: Homemade ice cream in a bag with Fudge sauce and Caramel topping (Kittencal's recipe: #78088)
Excellent!!!! Mine didn't boil either, but it worked out fine. Very tasty!!
I never got it to boil either but who cares! this makes a wonderful almost bittersweet fudge sauce with no sugar (I used all Splenda, also stirred in at the end) and almost no fat at all. This will be a constant in my kitchen with it's many possibilities: some more milk and it's chocolate syrup. For flavors: chocolate-cinnamon, chocolate-cherry, choc-caramel, choc-banana and on and on. Shoot you can spoon it up right of the pan and go mmmmmmmmmmm. An absolutely golden recipe!
This was delicious and simple. Mine never came to a boil and I left it to cook for much longer, close to 30 minutes whisking occasionally. It thickens up alot after cooling. I used 1/4 cup sugar and about 1/3 cup splenda - I stirred the splenda in at the end with the vanilla. I also used 2% evaporated milk, not skim, as they have the same amount of calories. If you are watching calories, the total recipe with my modifications had 560 calories. Tastes much better than the smucker's sugar free hot fudge!