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by Heather Harris-Brady

This is my favorite hot fudge recipe. I’m showing here on ice cream but I actually made it to frost an ice cream cake (spoiler alert) which will be the next post – because it’s a birthday week here at the little house! And not just any birthday, it’s a golden birthday.

This is a nice, rich hot fudge that puddles nicely along a scoop. It’s more runny warm and thickens as it cools.

Hot Fudge Sauce, Makes about 3 cups

6 oz. semi-sweet chocolate chips

1 can evaporated milk (you could use low-fat, but c’mon, it’s hot fudge)

1 egg

1/2 c. sugar

1/3 c. dark cocoa powder

2 t. vanilla

1 T. butter

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You can use a double-boiler but I don’t have one at the moment so I’m doing it directly on medium heat. Let the chips start to melt and whisk in the evaporated milk.

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It will look like a lumpy disaster but that’s okay. In a separate bowl beat together the egg and sugar.

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Then stir the cocoa powder into the egg mixture and pretend that I remembered to take a picture of it. Whisk the egg mixture into the hot milk. Continue whisking constantly for five minutes over the heat. If you’re using a double boiler you don’t have to whisk all the time. It will bubble up and get all dark and lovely.

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Remove it from the heat and whisk in the vanilla and butter.

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It’s ready to serve at whatever temperature you prefer.

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Cover and refrigerate any leftovers. It will keep for up to a week in the refrigerator.

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