About this recipe: For all your chocolate whims! Of course it is perfect for ice cream, but consider using it as a sauce over cheesecake or profiteroles ...yum.
such a rich beautiful sauce, will be making this a lot! - 21 Aug 2016
I have loved this recipe since the 1950's when it was presented on the back of the Carnation Evaporated milk can as 1-2-3 Fudge Sauce using powdered cocoa not bakers chocolate. Most of the time it comes out very professional and creamy. Tonight I made it without the butter and w/chocolate squares and it did come out grainy. Two weeks ago I made it using cocoa powder (no butter,again) and it came out perfectly. I didn't like the way chocolate squares melted and curdled,and for the first time my sauce came out grainy. I think using 1/2 butter is sufficient and 1 cup of butter is over-kill. I don't use butter at all.Weather also affects the way candies and sauces turn out, this week has been rainy..I'm in the Seattle area. - 10 Jun 2008 (Review from Allrecipes US | Canada)
I didn't care too much for this sauce. When it cooled it got grainy and wasn't thick enough for my liking. - 27 Jun 2001 (Review from Allrecipes US | Canada)