by Heather Harris-Brady
This is my favorite hot fudge recipe. I’m showing here on ice cream but I actually made it to frost an ice cream cake (spoiler alert) which will be the next post – because it’s a birthday week here at the little house! And not just any birthday, it’s a golden birthday.
This is a nice, rich hot fudge that puddles nicely along a scoop. It’s more runny warm and thickens as it cools.
Hot Fudge Sauce, Makes about 3 cups
6 oz. semi-sweet chocolate chips
1 can evaporated milk (you could use low-fat, but c’mon, it’s hot fudge)
1/2 c. sugar
1/3 c. dark cocoa powder
2 t. vanilla
1 T. butter
You can use a double-boiler but I don’t have one at the moment so I’m doing it directly on medium heat. Let the chips start to melt and whisk in the evaporated milk.
It will look like a lumpy disaster but that’s okay. In a separate bowl beat together the egg and sugar.
Then stir the cocoa powder into the egg mixture and pretend that I remembered to take a picture of it. Whisk the egg mixture into the hot milk. Continue whisking constantly for five minutes over the heat. If you’re using a double boiler you don’t have to whisk all the time. It will bubble up and get all dark and lovely.
Remove it from the heat and whisk in the vanilla and butter.
It’s ready to serve at whatever temperature you prefer.
Cover and refrigerate any leftovers. It will keep for up to a week in the refrigerator.