Hot Fudge Sauce

This is a companion recipe to Chocolate Toffee Trifle. Both are Paul Deen recipes published in The Wichita Eagle.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 4  ounces German chocolate (bar form)
• 1⁄2 ounce  unsweetened chocolate
• 8  tablespoons butter
• 3  cups powdered sugar
• 1 2⁄3 cups evaporated milk
• 1 1⁄4 teaspoons vanilla

Directions

1. Melt the German chocolate and unsweetened chocolate with the butter in a saucepan over very low heat.
2. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat.
3. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.