Rich Fat-Free Chocolate Fudge Sauce

"The recipe may be reduced by half half to make 1 cup, if you are reducing the recipe by half use only a small amount of salt, or if you are on a sodium reduced diet you can omit the salt totally! This can also be made in the microwave."
photo by Sugar Doll photo by Sugar Doll
photo by Sugar Doll
Ready In:


  • 12 cup sugar
  • 12 cup sifted unsweetened baking cocoa
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 1 cup evaporated skim milk
  • 1 tablespoon vanilla


  • In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
  • Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
  • Remove from heat and stir in vanilla.
  • Serve warm or cold.
  • Delicious!

Questions & Replies

  1. is there anyway I could use a different kind of milk this more healthier and less sugar and it still turn out the same.


  1. This turned out to be a really rich, thick chocolate fudge sauce. Exactly what I was looking for. SO easy too! It took less than 10 min from start to finish. I'll definitely make this again.
    • Review photo by Sugar Doll
  2. 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!
  3. 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.
  4. Excellent!!!! Mine didn't boil either, but it worked out fine. Very tasty!!
  5. 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!



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