Cold Stone Creamery Fudge Sauce
581289
I've tried all varieties, and all manner of brands of fudge sauce. I love this one! First, once you open most sauces, they have to be refrigerated.
The sauce becomes hard, and you have to microwave it. This sauce stays creamy (in the squeeze bottle) and I can decide if I want to heat it or not. It's rich and not too thick, and best of all it tastes just like it does in the icecream store!
1899815
This is one of my favorite brisket sauces. Has a smokey flavor and love that I can get it here on Amazon.
1601188
This is a good sugar substitute. I use it mainly to make vegan hot fudge sauce
In a medium sauce pan, heat 1 can of coconut milk. (It has to be the kind with the coconut fat in it. Don't use coconut milk that you drink, it's too watery.)
Add 2/3 cup of raw cacao through a sifter.
Use a whisk to stir.
Add 5 Tbsp of coconut nectar--or sweeten to taste.
Add 1/2 tsp of vanilla and a pinch of pink sea salt.
Stir constantly and bring just to a boil.
Remove from heat and let cool before putting into glass jars.
This is important--it's best if you let it set overnight in the fridge.
You might also add a touch of organic cane sugar to give it a hint or the old sweet taste.
Yum!
292882
This like their hot sauce is so good I love it. Will continue to order can't find it at Wal-Mart it would be cheaper.
3852892
I really really loved the salted caramel!  It tasted a lot like homemade toll house cookie dough without the chocolate chips''.  Just the right amount of salty/sweet combo. That was the right amount of everything!
617937
Like this mix, easy to prepare, no cooking needed, jut cold milk
It is a thick creamy mouse, light in sugar (not to sweet), great for as after dinner dessert.
392328
I  am very pleased with Monin's dark chocolate sauce. It is just what I hoped it would be poured over raspberry sorbet!
4140650
I love the taste of this pizza sauce. It's great to know that it is organic. I do wish that they would put it in glass jars.
1519537
I love to gift this sauce!
It is amazing on meat/chicken/fish and also as an appetizer poured over cream cheese served with tortilla chips or crackers!
It is a crowd pleaser!
4101517
I've been hooked on this yummy sauce for years. It can be used hot or cold and with meat or chicken added to pasta. It used to be available at Williams Sonoma and I'd purchase one or two every time I'd travel to a city with that store. Well, after not having it for two-three years I thought "maybe someone on line has it."  It seemed  to be the most likely website would be Amazon and I was very happy to find it right away. Hurrah for Amazon. I've still got my peanut Sichuan Jade sauce.
4633378
I had the Cabot product and found it far superior BUT this is great to creamify sauces- no one will have any idea- adds creaminess and cheese flavor but has potential to be a "secret ingredient"
76949
I learned of a recipe for a "mud" as served in N. Dakota soda fountain I was told.  Vanilla ice cream worked over with a spoon until the consistency of a thick shake, then add a little chocolate syrup, a little Smucker's Marshmallow topping, and some salted peanuts.  Mix it up good and enjoy!

I will try this topping on chocolate ice cream after reading other reviews, thanks!
159266
I love this sauce so much I stop at Circle K just to pick up these packets.  I don't know if it's the apricot in it or the slight tang but it's like liquid gold.  I am a condiment kind of girl *also love the Heinz mild taco sauce*.
395683
I picked this batch of fudge for the maple walnut for me and the peanut butter for my husband and children, that's not how it went.  I ate the salted nut one that it came with.  It does show salted caramel, but the one I got said salted nut and I ate it up without sharing.  My blood sugar took a hit, but I loved it.  Good thing it was only 7oz in each container. I definetly will purchase again, but I need to figure out how to order the salted nut one. I am glad I picked this company for the fudge. Oh by the way it came within 2 days.
2541671
This product comes in various sizes. I am reviewing the 5.6 ounce package which has 8 one inch squares individually wrapped in foil airtight wrappers. The beys by the is on the back; it does have a preservative: potassium sorbate.

This is a nice classic fudge with the taste of homemade. It has real sugar not corn syrup. This is a high quality old fashioned tasting fudge not the garbage so commonly sold in stores now which is made from a mix by the store and proclaimed to be store-made (which is just store mixed). This is a basic flavor which is great. I do not like all the fake chemical flavors sold like pia colada.

This is gluten-free and contains milk and soy the label says. Produced in a plant that uses nuts and peanuts.

I rate this 5 stars. It is a sweet small treat when you do not want to take the time to make your own fudge.
1441395
I bought these to put homemade Ice cream in them but then I changed my mind and used smaller containers. But I kept them. Now I use them when I make soup. works really well for that. I also make salads, potato salad, cole slaw, spinach dip you know what I mean. You save so much money. My spinach dip filled 2 1/2 containers. Cost me $2 to make the dip. Try that at a Deli. They freeze really well in freezer. I make soup, chili and freeze it. Just make sure everything is cold before freezing. Put in frig first then put in freezer. This is my absolute favorite recipe for chocolate ice cream.
Chocolate Ice Cream  (Perfect Scoops page 26)
2 cups heavy cream, split
3 Tablespoon Hershey unsweetened cocoa powder
5 ounces semisweet chocolate chips (minis or chop regular size)
1 cup whole milk
 cup sugar
Pinch of salt
5 large egg yolks
 teaspoon vanilla extract
Ice

Warm 1 cup of the heavy cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa.
Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
Remove from the heat and add chopped chocolate, stirring until smooth.
Then stir in the remaining 1 cup heavy cream.
Pour the mixture into a large bowl, scraping the saucepan  as thoroughly as possible, and set a mesh strainer on the top of a bowl.
Warm the milk, sugar and salt into the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir. Until the mixture thickens and coats the back of a spatula.
Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla extract.
Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker. Mine is 20  25 minutes. Makes 1 quart.
1663336
I love Lyle's Golden Syrup! I use it for pecan pie especially instead of corn syrup.  It's great to add sweet with a touch of a caramel flavour.