These recipes and serving suggestions come from Lillian's kitchen. We believe that the best way to highlight the rich, chocolaty taste of Fudge is my Life® Chocolate Sauces is to use them in simple combinations with the freshest, highest quality ingredients.


Mini Devil's Food Cupcakes with Dark Chocolate Frosting - To Go!


Makes 24 mini cupcakes.


1 cup unbleached all-purpose flour

1/3 cup unsweetened all-natural cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup sugar

1 extra-large egg

1/2 cup milk

1/4 cup canola oil

1/2 teaspoon vanilla

1 tablespoon espresso powder dissolved in 1/2 cup boiling water

1 jar
Fudge is my Life® Dark Chocolate Sauce, unopened and at room temperature

Preheat oven to 325°F.


1. Line mini muffin pans with paper baking cups.

2. Sift flour, cocoa powder, baking powder, salt, baking soda, and sugar into a medium bowl.

3. Combine the egg, milk, canola oil, vanilla, and dissolved espresso powder in a medium bowl and whisk until well blended.

4. Pour wet ingredients into dry ingredients and whisk to combine.

5. Spoon batter evenly into cupcake cups, filling them about half full.

6. Bake on the middle shelf of the oven until cupcakes puff up and a tester placed in the middle of one comes out clean, 10 to 12 minutes.  (Check after 10 minutes.)

7. Let cupcakes cool completely in the pans on a wire rack.
8. To transport the cupcakes, keep the cooled and unfrosted cupcakes in the pans and wrap with foil.  Take an unopened jar of Fudge is my Life Dark Chocolate Sauce with you and frost within an hour of serving.  If not transporting the cupcakes, frost with room temperature Chocolate Sauce, place uncovered in refrigerator until about an hour or two before serving.


Note:  These freeze well, unfrosted.  To freeze, after completely cooling as directed above, keep cupcakes in the pans, wrap each pan tightly in plastic wrap, then wrap with foil.  To defrost, remove cupcakes from muffin pans and defrost unwrapped at room temperature before frosting.


Variation—For standard size cupcakes:

Follow all directions but bake 15 to 20 minutes.  Makes 12 cupcakes.



Have a picnic!




Hot Fudge Fresh Raspberry Split

Vanilla ice cream or frozen yogurt

Raspberry sorbet

Fresh raspberries
Fudge is my Life® Dark Chocolate Sauce

For each split:

1. Warm the Chocolate Sauce as directed.
2. Place one spoonful of the sauce on the bottom of a dessert plate or in a sundae dish.
3. Place a scoop of vanilla ice cream and a scoop of raspberry sorbet on the plate or in the dish.

4. Top with fresh raspberries.
5. Drizzle with warm Chocolate Sauce.

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Brownie Hot Fudge Sundae

1/4 pound unsalted butter at room temperature
1 1/2 ounces unsweetened baking chocolate
2 large eggs
1 cup granulated sugar
1/2 cup sifted cake flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts or pecans (optional)
Vanilla ice cream or frozen yogurt

Fudge is my Life
® Dark Chocolate Sauce

For the brownies:
These brownies are very moist and must not be over-baked.
Makes about 16 2-inch brownies.
Preheat oven to 350°F. Lightly butter the bottom and sides of an 8-inch square metal cake pan. (Do not use a dark or non-stick pan.)

1. Melt butter and chocolate in top of double boiler, or in a sauce pan over very low heat.
2. Cream eggs and sugar in a mixer or by hand.
3. Whisk together the flour and salt in a small bowl.
4. Add flour mixture and vanilla to egg mixture and mix only to combine.
5. Pour in the butter and chocolate mixture. Add nuts, if using. Mix thoroughly with a spoon. Do not beat.
6. Pour into prepared cake pan.
7. Bake in 350F. oven for 30 minutes. Do not over bake.
8. Cool 5 to 10 minutes in the pan. Then cut into squares and cool thoroughly in pan.

These freeze well.

For each sundae:
1. Place one brownie in the bottom of a dessert bowl.
2. Top brownie with a scoop of ice cream.
3. Spoon warm chocolate sauce over the ice cream, letting it drip down on and around the brownie.

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Carrousel Sundae for Kids

Ice cream, flavor of your choice
Fudge is my Life™® Chocolate Sauce, flavor of your choice
Miniature paper parasols (available at party goods stores)
Animal crackers
1. Place one large, nicely rounded scoop of ice cream on a small dessert plate.
2. Pour warm Chocolate Sauce over the ice cream.
3. Insert the stick of an open parasol into the top of the scoop.
4. Circle the outer edge of the ice cream with some animal crackers, standing them up against the ice cream.
One of my children had this treat at a young friend's birthday party, and we continued to make it at home for many years.

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Chocolate Fondue
   One jar makes 6 to 8 servings.

Any combination of:

1 pound of fruit (strawberries, mangoes, pears, large Red Flame grapes, apples, etc.)
store-bought or homemade pound cake
1 jar of Fudge is my Life® Chocolate Sauce, flavor of your choice

1. To prepare the fruit: Leave small fruit whole, and cut other fruit into bite-sized pieces.
2. To prepare the cake: Cut cake into 1-inch cubes.
3. Warm Chocolate Sauce and pour into a fondue dish or any medium size bowl.
4. Arrange the fruit and/or cake on a large plate. Have fondue forks, regular forks, or skewers next to the plate.
5. Skewer the fruit and/or cake and dip quickly into the warm Chocolate Sauce.
Note: A fondue dish is traditionally placed over a small flame to keep the fondue warm, but this is not necessary. > Back to Top

Hot Chocolate
For each 8-ounce cup of hot chocolate:
1. In a saucepan, over medium-low heat, heat 1 cup of milk, stirring frequently, until the surface starts giving off steam or very small bubbles begin to appear on the edge of the milk. Do not let the milk boil.
2. Remove saucepan from heat.
3. Add 1 tablespoon Fudge is my Life® Dark Chocolate Sauce, warmed as directed. Whisk it into the hot milk until fully combined.
4. Pour into cup and serve immediately. If you wish, top with whipped cream.

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Coffee Mocha
For each mug of coffee mocha:
1. Pour hot coffee into a mug and add milk or cream to taste.
2. Stir in 2 tablespoons Fudge is my Life® Dark or Mocha Chocolate Sauce, warmed as directed. Enjoy!

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Chocolate Milkshake
For each shake:
1. Slightly warm 2-3 tablespoons Fudge is my Life® Chocolate Sauce, flavor of your choice, as directed.
2. Place warm Chocolate Sauce in blender container with 2 scoops vanilla ice cream and 1 cup whole milk.
3. Blend to combine. Pour into a glass and, if you wish, top with whipped cream.

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Ice Cream Soda

Fudge is my Life® Chocolate Sauce, flavor of your choice
Seltzer water
Ice Cream
For each soda:
1. Slightly warm 2 tablespoons Chocolate Sauce, flavor of your choice, as directed.
2. Place Chocolate Sauce in the bottom of a large, tall glass.
3. Add cold seltzer water, stirring as you pour, up to about 2 inches from the top of the glass.
4. Place 1 large scoop of very cold ice cream in the glass so that part of the scoop, but not all, reaches the liquid.
5. Serve with a straw and a long spoon.
6. Optional: Top with whipped cream.
Sodas work well with many combinations of flavors. Be creative and enjoy! > Back to Top

Strawberries Tipped with Chocolate

1 basket large strawberries
1 jar Fudge is my Life® Dark or Mint Chocolate Sauce, warmed as directed
1. Wash and dry the strawberries. Do not remove leaves or stems.
2. Line a large plate or cookie sheet with foil.
3. One by one, holding the strawberry at the stem end, dip strawberries in warm, not hot, Chocolate Sauce up to the bottom three-quarters of the berry.
4. Remove each berry from the Chocolate Sauce, letting excess sauce drip off, and place it on the lined plate.
5. When all berries have been dipped, place the plate in the refrigerator uncovered for 15 minutes, or until ready to serve. These are best when prepared no more than a couple of hours before serving.
Note: If you are not going to serve the chocolate-tipped berries within an hour, keep in refrigerator until shortly before serving. If you have left-over berries, refrigerate until shortly before serving. > Back to Top

Hot Fudge Orange Slices

Oranges, preferably Navel (allow one medium size orange for two people)
Fudge is my Life® Chocolate Sauce, Dark or Orange
1. Peel oranges and divide into segments.
2. When ready for dessert, heat Chocolate Sauce as directed. Pour into a fondue dish with only a low flame beneath, or pour into a small bowl.
3. Serve the oranges slices with fondue forks or other forks for dipping.
For a quick and easy weeknight dessert or a festive close to a special meal…see below for variation. > Back to Top

Chocolate Glazed Orange Slices
1. Peel oranges and divide into segments.
2. Heat Chocolate Sauce as directed. Pour into a small bowl, wide enough for dipping the slices.
3. Using a fork, dip each orange slice into the warm sauce, leaving one flat side uncoated. Place on a serving plate, uncoated side down.
4. Refrigerate for 15 minutes or until ready to serve. Slices will have a shiny, dark glaze.
Note: If you have left-over glazed orange slices, refrigerate them until ready to serve. > Back to Top

Buttermilk Cake with Fudge Frosting
Makes 12 or more servings.
2 1/4 cups sifted and measured cake flour (sift into measuring cups and level with knife)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 jar Fudge is my Life® Chocolate Sauce, any flavor
Preheat oven to 375°F.
1. Prepare a 13" x 9" metal cake pan (not a dark or non-stick pan): Lightly butter the bottom and sides of the pan. Line the bottom with wax paper, pressing the wax paper with your hand against the butter. Carefully pick up the wax paper, turn it over, and replace it with unbuttered side down. Sprinkle some flour in the pan and tip it in all directions to very lightly cover the bottom and sides of the pan. Tap pan over sink to shake out excess flour.
2. Sift flour again with baking powder, baking soda, and salt.
3. Cream butter and sugar in a large bowl. Beat in eggs, 1 at a time. Add vanilla and beat until light and fluffy.
4. Add dry ingredients in 3 portions, alternating with the buttermilk; beat well after each addition. When all ingredients have been added, beat at medium speed 1 minute.
5. Pour into prepared pan.
6. Bake about 30 minutes, or until a toothpick put into the middle comes out clean.
7. Cool cake in pan for 5 minutes. Turn out onto a rack and carefully remove wax paper. Turn to upright on another rack. Leave on rack to cool completely.
8. Frost cake with Fudge is my Life® Chocolate Sauce. (See Quick Fudge Frosting.)

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Quick Fudge Frosting
Makes enough for filling and frosting two 8-inch layers or a single-layer cake up to 9"x13".
1 jar of Fudge is my Life® Chocolate Sauce (flavor of your choice), at room temperature

For best results, frost shortly before serving and use a jar of Chocolate Sauce at room temperature.  Make sure cake is completely cooled before frosting.
1. Spread Fudge is my Life® Chocolate Sauce on cake, starting with the lower layer, if frosting a layer cake. Place the upper layer on the frosted layer and frost the top. Then frost the sides of the cake.

(If using sauce that has been refrigerated, soften VERY SLIGHTLY:  Place open jar in the microwave for 5 seconds, stir, microwave for 5-10 seconds more as needed, and stir well; OR place open jar in a pan of hot water over low heat on the stove, watching carefully, and stirring to determine when the sauce is spreadable.  It should not even be warm, merely closer to room temperature.)
2. Place the cake uncovered in the refrigerator for about 15 minutes, or until frosting is set. Slice and serve.

Use with any yellow, white, or chocolate cake; pound cake; or sponge cake.
Note: If you are not going to serve the cake within an hour, keep in refrigerator until shortly before serving. If you have left-over cake, refrigerate it until shortly before serving. 

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Angel Food Cake with Warm Chocolate Sauce

1 1/2 cups sifted cake flour
2 cups extra-fine granulated sugar
2 cups egg whites (about 13 extra-large egg whites)
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla
Fudge is my Life® Chocolate Sauce, flavor of your choice
9-inch angel food cake pan with a removable bottom and tube. (Do not use a non-stick pan.)
Preheat oven to 375°F. Set oven rack in lower third of oven.
1. Sift flour again, add 3/4 cup of the sugar, and sift flour and sugar mixture 5 more times.
2. In a mixer, beat egg whites until stiff.
3. Add cream of tartar and salt, beating until combined.
4. While continuing to beat, very gradually beat in the rest of the sugar, 1 tablespoonful at a time. Beat until the mixture is stiff and holds a peak when the beater is lifted.
5. If you have a larger bowl, transfer the mixture carefully to it to give you more room for the next step. If you don't have an extra-large bowl, use the same one in which you beat the whites.
6. With a large rubber spatula, fold in the vanilla. Then very gradually fold in the sifted flour mixture, 1 tablespoonful at a time.
7. Transfer the batter to the ungreased pan. Evenly distribute the batter around the pan.
8. Bake for 45 minutes. Remove from oven. Turn upside down to cool completely in pan. When cold, carefully run a narrow, sharp knife around the outside edge of the cake and around the inside tube edge to release the cake.
9. Slice with a sharp knife in a sawing manner to avoid matting down the cake.
10. Serve with warm Chocolate Sauce.
Variation: Before slicing, pour warm Chocolate Sauce over the top of the cake, letting some of it drip down over the sides. Place uncovered cake in refrigerator for 15 minutes to set the chocolate glazing. If you are not going to serve it right away, keep cake in refrigerator lightly covered until shortly before serving. Refrigerate any left-over cake until shortly before serving.

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Crisp Butter Cookies
Makes about 3 dozen cookies.
1 cup unsalted butter
1 cup granulated sugar
1/4 teaspoon salt
1 large egg, well beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
Fudge is my Life® Chocolate Sauce, any flavor, for dipping
1. Cream butter, sugar, and salt. Add beaten egg and beat to combine.
2. Sift together the sifted flour and baking soda. Fold dry mixture into butter mixture.
3. Turn dough out onto a board and knead well, adding a bit more flour if necessary to make a stiff dough.
4. Shape dough into rolls about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate thoroughly (a few hours). If you are not going to bake right away, freeze rolls (see note above).
5. Preheat oven to 400ºF.
6. Slice dough into 1/4-inch slices and place on ungreased sheets at least an inch apart. (Note: If you are going to serve these cookies on the side of the ice cream and Chocolate Sauce, you may want to sprinkle lightly with cinnamon sugar (granulated sugar with enough cinnamon mixed in to make it a very light brown color).
7. Bake for 8 minutes. Remove from oven and let sit on sheets for a couple of minutes. Remove with a metal spatula to a rack to cool completely. Cookies will keep well in an air-tight container.
8. Serve plain cookies with the warm Chocolate Sauce for dipping.
These cookies have been in our family for three generations and are still a favorite—especially dipped in warm chocolate sauce. They can also be served on the side of ice cream and Fudge is my Life® Chocolate Sauce.

The rolls of dough freeze very well. When ready to slice and bake, just let rolls sit in refrigerator over night to soften a bit, or leave on counter a short while until the dough slices without breaking
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