Hot fudge sauce from What's for Dessert: Simple Recipes for Dessert People (page 315) by Claire Saffitz

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

Accompaniments: Classic sundae bombe

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

  • ljl1989 on January 21, 2026

    Overly finicky recipe with an outcome that's not worth the pain. My fudge cooked and split much faster than the recipe calls for, even on the lowest flame my stove will go to (and if you watch Claire's video version of the recipe, the same thing happens to her so uh...maybe it shouldn't cook for 45 minutes??). You have to stand over it the entire time to prevent burning and crystallization. I think the finished texture is borderline too thick. Basically - I'd just try another sauce. Deb's recipe on the Smitten Kitchen site is much easier, and I prefer the finished product.

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