Hot Fudge Sauce
Welcome to part 1 of my summer ice cream series!
For part 1 we are making a delicious hot fudge that not only comes together in minutes, it is smooth and my brother described its taste like a fudge brownie. While my favorite way to eat hot fudge is over ice cream, you can definitely eat it with other desserts as well. A few years ago, I made jars of caramel and used them hostess gifts, you can do that in this instance as well.
What’s the difference between hot fudge and chocolate sauce?
Firstly, hot fudge is thicker than chocolate sauce. It’s made by mixing milk and cream together whereas chocolate sauce uses water or corn syrup.
MY FAVORITE CHOCOLATE SUNDAE
A couple of scoops of ice cream, a generous drizzle of hot fudge and sliced strawberries.
HOT FUDGE RECIPE
Ingredients:
1/4 c. unsalted butter
2/3 c. semi-sweet chocolate chips
8oz. evaporated milk
6 tbsp. cocoa powder
1/4 tsp. salt
1/2 tbsp. vanilla extract
Directions:
Melt together butter and semi-sweet chocolate chips in a medium sized heavy bottomed saucepan over medium low heat.
Once melted, slowly add evaporated milk until combined.
Whisk in cocoa powder, sugar and salt until well combined. (*Note: sift cocoa powder to avoid clumps)
Keep over a medium heat and whisk until chocolate comes to a boil (about 5 minutes), reduce the heat to lower and continue to mix for 2-3 minutes
Remove from heat and add vanilla extract. (*Note: if you notice fudge is still slightly lumpy, strain through a fine mesh sieve.)
Either serve warm over ice cream or transfer to a heat safe jar and refrigerate up to three weeks.
How did you serve your hot fudge?
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