Tuesday, December 4, 2012

Hot Fudge Sauce

One jar of hot fudge sauce.

Oh, so many uses.

1. Heat it up just a bit, and spoon it over a bowl of vanilla ice cream and whipped cream after Christmas dinner because you really haven't had enough to eat yet.

2. Eat it straight from the fridge, straight from the jar, with a spoon. It's the most delightful cross between a warm hot fudge and a rich, dense square of fudge. Repeat regularly, each time you walk into your kitchen, until the jar is empty.

3. Add it to the top of your favorite, already rich dessert that could benefit from just a little bit more chocolate: cupcakes, cookies, pie or cheesecake!

4. Drizzle a little over your pancakes for breakfast. Divine.

5. Stir a little into warmed milk or hot coffee to make a delicious chocolatey drink.

6. Add it into your next batch of brownies after you've poured the batter into the pan, pouring a little in and then swirling it with a knife. Bake as usual.

7. Unroll a croissant, spread a little warmed hot fudge sauce in the middle, and re-seal. Eat, and smile.

8. Spread on the bottom of a graham cracker, top with a toasted marshmallow and enjoy a decadent s'more.

9. Thin it a little with half-and-half, and while still warm, use it as fondu. Dip sweet bread, fruits, marshmallows and nuts in it.

10. Spread a generous amount between two sandwich cookies: delicious homemade chocolate Oreos.

I'm sure the list goes on, but I have to stop. I just realized, sadly, that the single jar of hot fudge sauce I made will be nowhere near enough to bring all my hot fudge dreams to life.

It's back into the kitchen for me!

Hot Fudge Sauce
recipe adapted from my grandma

2 tablespoons unsalted butter
1 1/2 ounces unsweetened chocolate
1/2 teaspoon vanilla
3/4 cup granulated sugar
1 12-ounce can evaporated milk

In a small saucepan, over low heat, combine butter, chocolate, vanilla and sugar. Stir constantly until the ingredients are combined and the butter and chocolate are melted.

Slowly add the evaporated milk, whisking constantly while incorporating it. Bring the mixture to a low boil. Continue stirring constantly, being sure to scrape the bottom of the pan regularly to prevent the hot fudge from sticking to the pan.

The hot fudge is ready when it begins to thicken and no longer flows quickly off of a spoon. This may take anywhere from 10 minutes to 45 minutes, depending on how generous you are with the heat. Continue stirring constantly until the hot fudge reaches this point.

Transfer the hot fudge mixture immediately to prepared glass jars. Allow the hot fudge sauce to cool before refrigerating.

The sauce will keep in the refrigerator for several weeks. It is great cold, or reheated in a pan on the stove top or in the microwave.


  1. Obviously something I need to get in my refrigerator ASAP! How awesome that this is adapted from your grandma's recipe - that makes something which is pretty awesome on its own, even better!

  2. This...would be dangerous to have in my fridge. But at the same time - so worth it.