Last night, I told Johnny and the kids that I would make hot fudge for them to put on some ice cream. I looked for the recipe my sister had given me, and couldn't find it. I later remembered it was here, but by then I had already made a batch adapted from a recipe I found on All Recipes. It had 121 reviews, and a full 5 stars. It also only had 4 ingredients, and didn't call for added sugar. Instead it called for Sweetened Condensed Milk instead of Evaporated Milk. Intrigued, I made it, and I'm so glad I did - it was wonderful! I really, really like when hot fudge gets a little bit chewy when it comes in contact with the ice cream and starts to cool. This recipe did exactly that! It calls for semisweet chocolate, but I had some wonderful Peter's milk chocolate (that costs a small fortune, but is so good!) that I wanted to use, too. I was worried that using all milk chocolate would be too sweet, so I used half Peter's milk chocolate and half semisweet chocolate from Trader Joe's. Because there are only 4 ingredients in the recipe, the quality of your chocolate really matters, so use something you like. I forgot the vanilla, and didn't even miss it.
Wonderful, Chewy Hot Fudge Sauce
(adapted from All Recipes)
1 14 oz can Sweetened Condensed Milk
5 oz good quality chocolate, finely chopped (half semisweet, half milk chocolate worked really well)
2 Tbsp. butter, cut into 4 cubes
1 tsp. vanilla (optional)
Pour the condensed milk into a small, thick bottomed sauce pan. Stir in chocolate, add butter and heat over medium heat, stirring often until chocolate and butter are completely melted.
Serve hot over ice cream. Refrigerate leftovers, reheating in the microwave only the amount that you need.
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