Hot Fudge Sauce (1/2 Cup)
We rarely use or need hot fudge this makes just a 1/2 cup of hot fudge. *For creative flavors: Before cooking add some cinnamon. After cooking blend in instant coffee, flavored liqueurs, dark rum, brand, greated orange or lemon peel. *With Vatiation for Milk Chocolate Sauce and also for Hot Chocolate.
- Ready In:
- 1⁄4 1/4 cup half-and-half or 1/4 cup whipping cream
- 1⁄4 cup sugar
- 1⁄4 cup chocolate chips
- 1 dash salt
- 1⁄2 teaspoon vanilla extract
- Combine evaporated milk, or half and half, or whipping cream with sugar, chocolate chips and salt in small sauce pan.
- Bring to boil over medium, stirring constantly. Cook 1 to 2 minutes until sauce is thickened and smooth.
- Stir in vanilla.
- Cool slightly before serving.
- Cooled sauce can be refrigerated. To reheat, add a small amount of water, simmer gently, stirring constantly until smooth.
- *Milk Chocolate Sauce*.
- For a lighter body and flavor, double the amount of liquid.
- *Hot Chocolate*.
- For quick hot chocolate, blend 2 tablespoons of sauce with 3/4 cuphot milk.
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This is a simple and delicious fudge sauce and I appreciate the smaller quantity. I used evaporated milk, though if not for the requirements of the challenge I made this for, I would have used half and half, as I now have an open can of evaporated milk I'm not sure what to do with. I also used 72% Dark Chocolate & half the sugar, as we don't like overly sweet chocolate sauce; if I had used the semisweet I wouldn't have added any sugar. I cooked this up in the microwave quick and easy. So far I've dipped my fingers in it and served some over Ben & Jerry's vanilla bean ice cream, can't wait to try on a few other goodies! Made for ZWT 7 Antarctica ~Wish You Were Here! Challenge for the Food.commandosReply