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    Decadent Fudge Sauce


    Source of Recipe


    Betty Crocker Holiday, Nov. 2000

    List of Ingredients





    1 12 ounce can evaporated milk
    1 12 ounce bag semisweet chocolate chips -- (2 cups)
    1/2 cup sugar
    1 tablespoon butter or margarine
    2 teaspoons orange-flavored liqueur -- if desired
    or 1 teaspoon orange extract

    Recipe



    Heat milk, chocolate chips and sugar to boiling in 2-quart saucepan over medium heat, stirring constantly; remove from heat. Stir in butter and liqueur until sauce is smooth and creamy. Serve warm over ice cream. Store covered in refrigerator up to 4 weeks. About 3 cups sauce.

    SUBSTITUTION: Love raspberries and chocolate? Substitute 2 tablespoons raspberry-flavored liqueur for the orange. For classic fudge sauce, omit the liqueur and add 1 teaspoon vanilla.

    VARIATION: If you like, use the microwave to whip up a batch of Fudge Sauce Mix milk, chocolate chips and sugar in 8-cup microwavable measure. Microwave uncovered on High 6 to 8 minutes, stirring every 2 minutes, until thickened and smooth. Stir in butter and liqueur until sauce is smooth and creamy.

 

 

 

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