Heavenly Hot Fudge Sauce

From Sherry (Fausett) Muchmore

  

This is absolutely the best hot fudge sauce Iíve ever had. I could eat it by the spoonful. It is fantastic on ice cream, cake or to dip fruit. Mom (Gayle Fausett) has made this for as long as I can remember and now our whole family continues making it.

 

     1/2       cup margarine or butter

     4          ounces unsweetened chocolate

     3          cups sugar

     1-2/3    cups evaporated milk (tall can)

     1/2       teaspoon salt

 

Melt butter and chocolate in the top of a double boiler over hot water. Stir in sugar gradually, about 4 tablespoons at a time, being sure sugar is completely moistened after each addition. Mixture will be very thick and quite dry. Add salt, slowly stir in evaporated milk, a little at a time. Simmer until all the sugar is melted. Serve hot. Makes 2 cups.

 

May be stored in a covered jar in the refrigerator and reheated in double boiler or in the microwave.

 

Note: A simple dessert - simply slice angel food cake, top with ice cream and fudge sauce. Sprinkle with toasted nuts, peanuts, pecans or almonds.

 

Published July 12, 2005

Copyright ©2005 The Ponca City News