Fudge Sauce


  • 1 large can evaporated milk
  • 2 cups sugar
  • 1 tsp. vanilla
  • 3 squares unsweetened chocolate


Combine evaporated milk, sugar and chocolate in saucepan over low heat. Cook 10-15 minutes, stirring occasionally. Remove from heat; add vanilla. Beat briskly until smooth and thoroughly mixed. Serve warm or chilled over cake squares, ice cream, or puddings. Makes 2 1/2 cups sauce.


By Robin from Washington, IA

March 24, 20110 found this helpful

I tried this recipe as directed and it didn't come together. So, I put it back on the stove and added 1 tablespoon of butter. Then, I cooked it on medium heat until it boiled, stirring constantly. Continued cooking and stirring until thickened and smooth.

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March 22, 2011 Flag
0 found this helpful

Perfect for hot fudge sundaes. It keeps well in the refrigerator.


  • 5 squares unsweetened chocolate
  • 1/2 cup butter or margarine
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  • 3 cups unsifted powdered sugar
  • 1 2/3 cups of canned evaporated milk
  • 1 1/2 tsp. vanilla


Melt the chocolate and the butter in a saucepan over very low heat. Stir in the powdered sugar alternating with the evaporated milk, blending well.

Bring to a boil over medium heat, stirring constantly. Then cook and stir until mixture becomes thick and creamy - about 8 minutes. Stir in vanilla. Serve warm.

Servings: 3 cups
Time:10 Minutes Preparation Time
20 Minutes Cooking Time

Source: Barbara, a relative

By blankey from Pittsburgh, PA

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January 25, 2010 Flag
0 found this helpful

Prep. time: 5 minutes


  • 1 cup hot fudge ice cream topping
  • 2-3 Tbsp. liqueur (ex: almond flavored, coffee flavored, Irish cream flavored, etc.)*

*Can substitute 1/2-3/4 tsp. extract or flavoring of your choice.


Whisk your favorite liqueur into hot fudge topping. Serve over ice cream, yogurt, cheese cake, cake, blend with coffee or as a dip for fresh fruits. Serves: 9

This would be an excellent gift for someone special or to the person who has everything. Just print off this recipe and give with the gift (to give them ideas on how to use and the recipe).

By Terri

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