Hot Fudge Sauce

Fudgey, Rich, and Smooth!

Measure powdered sugar and open both cans of evaporated milk. Set aside.

In a large pot, melt butter and chocolate over medium heat.  Stir frequently and don’t leave unattended, it can burn easily. 

As soon as the chocolate is melted, add 1 c powdered sugar then 1/2 can evaporated milk. Stir and continue alternating the powdered sugar and evaporated milk until all of it is added.

Raise heat to medium/high and bring to a rolling boil while stirring constantly. Boil 5-8 minutes until it thickens. If it boiling over the sides of the pot or thickening too fast, lower heat to medium.

  It will continue to thicken as it cools. 

Remove from heat and add vanilla and salt.  Stir completely. 

Serve hot or pour into jars to store.  Keeps about a month in the refrigerator or up to 6 months in the freezer. 

Let the chocolate cool a bit before putting the lid on and refrigerating or freezing.

To reheat, heat only what you'll be using. Keep the rest refrigerated. The chocolate will stay fresh longer if it's not heated and cooled several times.

Problems

Burnt Chocolate: Chocolate burns easily over the stove. To be safe you can use a double boiler, but it's not necessary if you stir constantly.

Hard and Crackly on ice cream : If the chocolate reaches a temperature too high it will turn hard and crackle on the ice cream. Don't boil it too long or over the highest setting.

Hot Fudge

4 c (1 lb) pwd sugar
2 large cans (24 oz) evaporated milk
12 oz semisweet chocolate chips
4 oz unsweetened chocolate
1 c (8 oz) unsalted butter
1 t vanilla
1/4 t kosher salt 

Measure powdered sugar and open both cans of evaporated milk. Set aside.

In a large pot, melt butter and chocolate over medium heat. Stir frequently and don’t leave unattended, it can burn easily. 

As soon as the chocolate is melted, add 1 c powdered sugar then 1/2 can evaporated milk. Stir and continue alternating the powdered sugar and evaporated milk until all of it is added. Raise heat to medium/high and bring to a rolling boil while stirring constantly. Boil 5-8 minutes until it thickens. If it boiling over the sides of the pot or thickening too fast, lower heat to medium.

It will continue to thicken as it cools. 

Remove from heat and add vanilla and salt.  Stir completely.  Serve hot or pour into jars to store.  Keeps about a month in the refrigerator or up to 6 months in the freezer.  Let the chocolate cool a bit before putting the lid on and refrigerating or freezing.

Notes

To reheat, heat only what you'll be using. Keep the rest refrigerated. The chocolate will stay fresh longer if it's not heated and cooled several times.

This makes a lot, but it stores really well.  You can half the recipe, but shorten the boiling time.  It will thicken in about 4 minutes rather than 5-8.