Hot Fudge Sauce

paula

12 years ago

I must be insane. It is mid-January and I am making hot fudge sauce. I should be concentrating on healthy foods, budget-friendly meals and warm soups, but I want peppermint hot fudge sauce.

What makes me question my sanity most is that I am not the biggest chocolate fan. I like it every once and a while, but I believe there is such a thing as too much chocolate.

My father was totally at odds with my belief (although, even he said that something was too chocolatey once). Despite his love of chocolate, we never made hot fudge other than reheating a store-bought jar. I think my dad preferred plain old Hershey’s syrup.

I prefer good hot fudge. I apparently have a narrow definition of what is good hot fudge. However, I finally have one that is good, a homemade hot fudge.

The recipe makes about two pints of yummy hot fudge sauce, thus it would be a good gift idea if you put it in cute little jars.

: Hot Fudge Sauce

1/2 c. butter
12 oz. semi-sweet chocolate chips*
1 c. light corn or cane syrup**
1/2 tsp. instant coffee
21 to 28 oz. sweetened condensed milk** *(1 1/2 to 2 cans)
1 tsp. vanilla

Melt butter and chocolate on low in a larger saucepan.
Stir in syrup and coffee granules until will incorporated.
Slowly add milk.
Cook on low, stirring frequently, for 25 -30 minutes.
Remove from heat.
Stir in vanilla and any other flavoring desired.
Serve warm.
Put leftovers in containers and refrigerate to store.
Reheat to serve.

*Milk chocolate or bitter chocolate may be substituted for part of semi-sweet to decrease or increase the depth of the chocolate.*

*Adding more condensed milk with make the sauce less intensely chocolatey. Add to taste.

***Honey may be used instead, but will add flavor to the syrup.

Add a drop or two of peppermint oil to make peppermint hot fudge sauce.

The sauce is great as a dip, in milkshakes, over ice cream or cakes, etc.

Although it really doesn’t fit a healthy food post, like most everything else in life…have in moderation.

Enjoy!