Bittersweet Fudge Sauce

Rate this recipe

Preparation info

  • About

    2Β½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 ounces (2 squares) unsweetened chocolate
  • 1 can (ΒΌ ounces) sweetened condensed milk
  • β…› teaspoon salt
  • Β½ cup hot water, approximately


  1. Melt the chocolate in the top part of a double boiler. Add the condensed milk and stir over rapidly boiling water for about five minutes, until thickened.

  2. Remove from the heat. Add the salt and enough hot water to soften the mixture to desired consistency. The sauce may be served warm or cold. It thickens upon cooling but may be thinned again with water.

Mocha Sauce

Thin the fudge sauce with strong coffee in the place of the water.

Part of