Hot Fudge Sauce Recipe

Okay so last weekend our church had an ice cream social and I brought the hot fudge sauce. I learned that many people do not make their own hot fudge sauce (gasp) it is like the difference between Haagen Daaz and Store Brand Ice cream - you must have your own good recipe for hot fudge sauce. Not much is better than a bowl of vanilla ice cream dripping with fresh homemade hot fudge sauce. So, here are my two favorites with my favorite being first. They each use totally differnet ingredients so if you want to make one right now maybe you will have the ingredients for one of them on hand! Enjoy!

My Mom’s Hot Fudge Sauce - my favorite!

2 cups chocolate Chips

1 Cup Fat Free Evaporated milk

½ cup sugar

½ tsp vanilla

½ tsp butter

Heat all ingredients in saucepan over medium high heat. Wisk until boiling. Allow to boil for 15-30 seconds, then remove from heat. Remove from heat and stir in the butter and vanilla. Cool slightly and serve over ice cream or dessert! Refrigerate leftovers and heat in the microwave to re-liquefy. You can also use the leftovers as a truffle mix/filling when refrigerated.

Aunt Ruthie’s Hot Fudge Sauce (from book World of Pies)

1 Stick butter

2 squares unsweetened baking chocolate (or 2 ounces)

1 ½ cup sugar

6 Tablespoons Milk

2 Tablespoons Karo White Corn syrup

Melt butter and chocolate together over low heat. Add the sugar, milk and Karo. Stir together and bring to boil – boil for one minute. Take off heat and let set for about 2 minutes. Then pur while still hot over ice cream. It will harden a bit (more chewy than hard). Warning addictive!