Prep 5 mins
Cook 10 mins
This is so simple yet so good. It is our favorite recipe and is amazing over peppermint ice-cream at Christmas time.
- 4 ounces German sweet chocolate (Baker's)
- 1⁄2 cup butter
- 2⁄3 cup sugar
- 1⁄8 teaspoon salt
- 2⁄3 cup evaporated milk
- 1 teaspoon vanilla
- Melt chocolate in a heavy sauce pan. Add 1/2 Cup butter, sugar, salk and milk. Boil for 4 minutes. Take off heat add vanilla and stir.
This is wonderful on sea salt caramel gelato! I didn't have any of the Baker's Sweet German chocolate, so I used about a half-and-half ratio of LIndt Excellence 70% dark chocolate and Lindt Extra Creamy milk chocolate (using up some pantry odds n' ends, lol). Since I don't usually keep storebought hot fudge on hand, this will be good for those times when only a hot fudge sundae will do. Thanks for posting! Made for PAC Spring 2013