My mother-in-law is famous for this deep, dark hot fudge sauce – fantastic over ice cream or as a fondue-like dip for fruit or pretzels. This recipe makes a substantial amount, good for parties or for gifts. It also lasts for ages in the fridge.
- 7 ounces unsweetened chocolate
- 4 ounces (1/2 stick) butter
- 1 12-ounce can evaporated milk
- 1 tablespoon cornstarch
- 3 cups sugar
- 1/2 cup light corn syrup
- Pinch salt
- 2 teaspoons vanilla
- In medium bowl, mix sugar and cornstarch with fork or whisk to eliminate any lumps.
- Melt chocolate with butter on low heat.
- Slowly add evaporated milk; whisking constantly.
- Add sugar mixed with cornstarch; mix well.
- Add corn syrup, vanilla and salt; stir well.
- If you want hot fudge that will thicken on ice cream, bring sauce to a boil, stirring occasionally. When sauce boils, turn down heat just to hold the boil. Cook without stirring for 8-9 minutes.
- Sauce will thicken as it cools. Stores in refrigerator for weeks.
Makes approximately six cups.
Note: A slight chocolaty graininess in the sauce, as you might find in old fashioned fudge, is normal.
Here’s a link back to the post and pictures: Hot fudge sauce.