Schrafft's hot fudge sauce from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on March 07, 2017

    This has a very good chocolate flavor; definitely better than store bought. I halved the recipe. I used 1.25 oz of dark choc & .25 of milk choc, since I didn't have any semisweet on hand. The recipe says to simmer over medium until you hit 220 degrees about 8 minutes. I don't know if my candy thermometer was off (it's older & I inherited same); but it took a slightly higher heat & 7 minutes longer to hit 220. When it cooled it was just a tad too thick. So, next time, I'll just simmer for the 8 minutes & say 200 degrees is good enough.

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