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    Sauce: Ridiculous Hot Fudge Sauce

    Source of Recipe

    From "The Cookies and Cups Cookbook" by Shelly Jaronsky

    Recipe Introduction

    "Hot fudge sauce is truly nostalgic for me. It brings back lots of childhood memories of ice cream sundae desserts made with my parents and grandparents. We even had a dog named Fudge, appropriately named for our favorite ice cream topping. I'm serious. Usually we just grabbed a jar of ready-made fudge topping from the refrigerator and heated it up in the microwave to top our vanilla sundaes, but every once in a while my grandma would make a special homemade hot fudge that could *not* be beat. This is one of the recipes I got from her recipe box. It's rich, chocolatey, and simple, and you're going to love it!"

    List of Ingredients

    ◦ 13 tablespoons salted butter, cut into cubes
    ◦ ⅓ cup unsweetened cocoa powder
    ◦ 4 ounces bittersweet chocolate, chopped
    ◦ 1 cup granulated sugar
    ◦ 1 cup packed light brown sugar
    ◦ 1 (12-ounce) can evaporated milk
    ◦ 2 teaspoons vanilla extract
    ◦ 1/4 teaspoon salt


    In a medium saucepan, combine the butter, cocoa powder, chocolate, both sugars, and evaporated milk. Stirring, bring to a boil over medium heat. Allow to boil for 5 minutes, stirring frequently.

    Remove from the heat and stir in the vanilla and salt. Transfer the sauce to a blender and blend for 3 minutes.

    Serve warm.
    Store airtight in the refrigerator for up to 1 week. Reheat in the microwave or on the stovetop.

    Makes 4 cups




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