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Homemade Hot Fudge Sauce

Amidst the happy frenzy of cookie-making, shopping, wrapping, and decorating, I've added a new task to my yearly list.  I found a recipe in my grandmother's handwriting a few years ago, and I decided to try making her Hot Fudge Sauce.

Using only three ingredients, it's a pretty simple recipe. But the end effect is pretty spectacular.  When you re-heat it and put it on ice cream, it gets really thick and fudgy and makes the ice cream soft and gooey. Indeed, this is what hot fudge is supposed to do, but whenever I have ordered a hot fudge sundae in a restaurant, there is nothing 'hot' about it.  It usually means 'Ice Cream with Chocolate Syrup'

This Hot Fudge is the real deal. I make a double batch and put it in canning jars as gifts. Drizzled over vanilla ice cream, it makes a delicious and simple finish for a dinner party.  

Mary Minton's Hot Fudge Sauce
3 squares of baking chocolate
1 1/3 cup sugar
1 1/3 cup evaporated milk

Melt the chocolate in a double boiler
Gradually add sugar and incorporate well
Gradually add evaporated milk and still till smooth
Remove from the double boiler and place on the stove top over low-mediem heat
Cool to 220 or so.  As you stir, you will notice when the syrup begins to thicken. That's when you remove from the heat and place in pretty containers or sterlilzed canning jars.  Keep refrigerated until you are ready to use.  Heat gently in the microwave or by placing the jar in some hot water on the stove.