As many of you know, my idea of cooking is generally to “peel back and vent.” But when it comes to hot fudge, I become industrious. Why? I wouldn’t think of defiling a potential sundae by using fake hot fudge sauce containing corn syrup. Here is the recipe I use most often for hot fudge sauce. There’s a step missing though, which is: taste liberally and maybe even add some ice cream! (I prefer vanilla or coffee ice cream with this hot fudge.) And if you have a brownie or a chocolate chip cookie lying around….
HOT FUDGE SAUCE RECIPE
2 cups semisweet chocolate chips
1 cup butter
2 cups confectioners’ sugar
small can evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes.
Remove from heat, and then stir in vanilla and salt. Serve warm.
If there’s any left, store in refrigerator. (A jar works great, if you are the type to have any left.)