Comments on: Homemade Hot Fudge Sauce

By: Lynn

Lynn — Mon, 26 Oct 2026 17:01:57 +0000

In reply to Jill. Thanks so much for your review, Jill!

By: Jill

Jill — Sat, 24 Oct 2026 14:41:57 +0000

Delicious! I use as a layer in ice cream cakes and it’s perfect! I have noticed what someone else referred to as a separation between the oils and a bit congealing but I notice it’s smooth and shiny and if it’s cooked too long, the separation occurs. So make sure to pull it off when you get that shiny smooth fudge. Thanks for this recipe! I love it!

By: Lynn

Lynn — Mon, 23 Feb 2026 13:27:39 +0000

In reply to Karen. Hi, Karen-- I'm not sure what the issue is for others, but I'm anxious to hear your feedback!

By: Karen

Karen — Mon, 23 Feb 2026 04:22:49 +0000

I haven’t made the fudge sauce yet. Tomorrow is my day . I am wondering if the sauce pan is the problem for others. I thought I would try my very heavy sauce pan. Any thoughts would be appreciated. I’m giving it 5 stars. I’m an optimistic person in general.

By: Lynn

Lynn — Sun, 15 Sep 2024 12:09:27 +0000

In reply to Michelle Mullett. Hi, Michelle-- it's so hard to know what went wrong without actually being there with you. My only guess is you may have put the cocoa powder in too quickly or not been patient enough with the heating of the mixture (too high of a temperature can be very problematic and cause separating).

By: Michelle Mullett

Michelle Mullett — Sat, 14 Sep 2024 23:38:15 +0000

Hi there, I made this sauce and it seemed to be smooth and working all the way until I added the cocoa powder – then the oil separated from the mixture and it became a separated (oil) and congealed like(chocolate part) texture. I don’t know what I’m doing wrong – the sugar was melted/dissolved and I heated it slowly. I tried it a 2nd time and the same thing happened when I added the cocoa powder – any suggestions?

By: Lynn

Lynn — Sat, 27 Apr 2024 20:57:34 +0000

In reply to Jenn P. Hey, Jenn-- it’s impossible to say what went wrong without having watched you make it. Clumpy/grainy hot fudge is typically the result of the sugar crystallizing too quickly, which can happen if you heat it too rapidly or stir it too quickly. You can try gently reheating it and adding a bit of cream to see if you can correct it. I make everything on a gas stovetop.

By: Jenn P

Jenn P — Sat, 27 Apr 2024 17:51:20 +0000

Same problem as other commenters! I have been cooking/baking from scratch for years and can usually pinpoint my errors…. But I made this 3 times in a row (oh the wasted cacao, chocolate, and precious butter!!) and each time it’s lumpy. I was meticulous following directions and this last time, never stopped stirring. Making your Oreo ice cream cake for my daughter’s birthday tomorrow, so will need to find another fudge sauce recipe to follow. The cake is going well, though!!

By: Lynn

Lynn — Thu, 11 Jan 2024 11:41:21 +0000

In reply to B Chin. Hi! It's hard to say without having watched you make it. Clumpy/grainy hot fudge is typically the result of the sugar crystallizing too quickly, which can happen if you heat it too rapidly or stir it too quickly. You can try gently reheating it and adding a bit of cream to see if you can correct it.

By: B Chin

B Chin — Thu, 11 Jan 2024 02:40:44 +0000

The first time I made this it was fantastic. I don’t know what happened but the second time it looked good but as it was cooling it looked clumpy and grainy. What could have happened?

By: Lynn

Lynn — Sat, 09 Dec 2023 19:34:52 +0000

In reply to Jenny. Hi, Jenny-- I have never canned anything, so I have no advice on whether or not this is something you are able to can. I keeps in jars well and can be frozen!

By: Jenny

Jenny — Sat, 09 Dec 2023 16:56:56 +0000

Hi! I’m wondering if this would be something I could make ahead and can…??