How to make a chocolate fudge/syrup sauce that does not freeze? I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency.  It does not need to be runny when frozen, but I just do not want it to freeze.

I plan to add it into an ice cream cake so do not want it to solidify or become hard when I bite into the cake.

Any suggestions for something that would work well?

EDIT

I tried something with chocolate, evaporated milk and butter and sugar, and although functional (ie: does not seem to freeze solid, but becomes taffy like), tastes way too buttery  for me.

My recipe was something along the lines of:

1/2 cup butter
3 oz chocolate
2 cup sugar
350ml evaporated milk


Basically melt butter &amp; chocolate, add sugar and milk and reduce to desired consistency.  But like I said, although it works, it is way too buttery.

I would love to figure out a recipe that would allow me to do make something of a similar consistency, but with dairy free w/ dark chocolate (ie: no milk/butter).  But I am not sure what gives the sauce the taffy consistency vs. freezing up.  I immediately discounted any recipes that I saw which were water based due to the freezing/crystalizing issue.

END EDIT

Thanks,

Eric
Alcohol Sugar Fat. Your recipe needs to be more of those and less of water; just like an ice cream.

I had luck with agave syrup as a base (maple or cornsyrup?) that I tested by freezing; when I was satisfied by my choice, I melted in chocolate and additional fat (good coconut oil I think).

Certainly won't be fudgy outside of freezer so finding a recipe is tricky...

Have a look also at that ice cream topping chocolate hard-shell. It has a super low melting point with its high fat content. Wouldn't take much more sugar in the form of a syrup to make it fudgy.