Hot Fudge Sauce
Makes about 2 cups
1 (6-oz) pkg semi-sweet chocolate chips OR
4 squares semi-sweet chocolate
2 tbsp butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
2 tbsp water
1 tsp vanilla extract
In heavy saucepan, over medium heat, melt chips and butter with sweetened condensed milk, water and vanilla. Cook and stir constantly until thickened, about 5 minutes. Serve warm over ice cream. Refrigerate leftovers.
To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
Variations:
Moch: Add 1 tsp instant coffee. Proceed as above.
Toasted Almond: Omit vanilla extract. Add 1/2 tsp almond extract. When sauce is thickened, stir in 1/2 cup chopped toasted almonds.
Choco-Mint: Omit vanilla extract. Add 1/2 to 1 tsp peppermint extract. Proceed as above.
Spirited: Add 1/3 cup almond, coffee, mint or orange-flavored liqueur after mixture has thickened.
Mexican: Omit water. Add 2 tbsp coffee-flavored liqueur or 1 tsp instant coffee dissolved in 2 tbsp water, and 1 tsp ground cinnamon after mixture has thickened.
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