Monday, January 14, 2013

Lori's Hot Fudge Sauce

    Oh my goodness! This is delicious, rich, and chocolaty. This can be made with a bittersweet chocolate (85% cacao), or with milk chocolate, whichever you prefer. I prefer the bittersweet as I like a more deeper, richer chocolate flavor. This is divine over ice cream, brownies, chocolate cake, over a brownie sundae. However you eat this, it is delicious.
I trnsformed an existing recipe I had found in a cook book from an old church I used to attend and made this my recipe. I changed amounts and added the chocolate, which made a better product.
The hot fudge sauce one finds at the store is made with all kinds of fillers and ingredients one can't pronounce, including high fructose corn syrup, which I try to avoid like the plague.This one is simple with simple ingredients. In my quest to get away from highly processed foods, I enjoy using recipes where I am more in control of what goes into the final product. No, this is not a nutritionally dense or health food, but since we all eat foods once in awhile that are not healthy, I prefer to have something that I make myself. I know that once you make this, you will make it again and again as it is so decadently delicious. And easy. Enjoy!

Lori's Hot Fudge Sauce

1 1/2 cups powdered sugar
4 Tbls unsweetened cocoa powder
4 Tbls real butter
1 1/4 cups evaporated milk (NOT sweetened condensed milk!)
1 tsp vanilla
About 1-2 oz dark chocolate bar, chopped fine (I used Black and Green's Organic 85% cacao bar)
(1/4-1/3 chocolate bar)

Sift together the powdered sugar and cocoa into a bowl; set aside.
Melt the butter in a 2 quart saucepan.
Add about 1/4 cup milk to the pan, add the sugar mixture and stir well till smooth.
Add rest of milk and stir well. Bring to a boil over medium heat, stirring constantly. Once at a boil, cook for two minutes. Shut off heat, remove pan, stir in vanilla and chocolate, then stir to mix. The chocolate will melt almost immediately.
Pour into a pint mason jar or two half pint mason jars. Place lids and screw bands on top and let cool. Keeps in fridge for up to two weeks.
Heat to serve.

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