There is an Easy Homemade Chocolate Sauce recipe living and breathing in my archives, that I have loved and used for years and years. It’s wonderful, to be sure. However, this Fabulous Homemade Hot Fudge I brought to share with you today is a stiff competitor to the old archived recipe. It has a richness all of its own… it kind of tastes like liquid frosting.
Crazy, right? It’s smooth, creamy and loaded with chocolatey goodness. It makes a large batch and can be frozen well, in pint-sized jars. Which is a bonus, yes? Who doesn’t
need want a few extra jars of Homemade Hot Fudge, just waiting in the freezer for a rainy day. (Or for a stressful moment when a person needs to consume a spoonful or two, or ten. Just thought I would throw the idea out there in case some of you need a little Stressful Moment Back Up.)
I used this fabulous Homemade Hot Fudge to pour over the top of a fantastic frozen dessert recipe I will be sharing with you in the coming days! It’s a good one, gang. Hope to see you then.
Let me show you how to make it happen!
1. Grab a large pot. Now, a word to the wise here. The pot pictured above ended up being too small and the sauce almost bubbled up over the top. So, choose wisely, friends. Go big or go home, as the saying goes.
2. Place 1 C butter and 1 (12 ounce) package milk chocolate chips into the large pot. Turn the heat to low and allow the two to melt together. Be careful not to let it get too hot or the chocolate will burn. Be sure and stir it while the two incorporate.
You want the two to just nicely melt together and become smooth.
3. Add 2 (12 ounce) cans of evaporated milk and 4 cups of powdered sugar. Stir together and increase the heat to medium high.
Keep stirring and allow the mixture to come to a boil. Boil for 8 minutes, stirring continually. It will bubble up and increase in volume as the 8 minutes goes by.
I ended up switching the pan out in the middle of the boiling time. This big pot did much better. 🙂
4. Remove the pan from the heat and add 2 tsp vanilla and a dash of salt. Give it a nice stir to combine. Allow it to sit on the counter for about 10 minutes before serving. This will allow it to thicken up for you.
Serve over vanilla ice cream.
Or whatever else your little heart desires. 🙂 I poured it all over a killer ice cream dessert I made to share with you all in the next few days.
Please be aware, this is a large batch and will make 4 pints. It freezes really well.
Here’s the handy printable…
Recipe from my beautiful sister Jen Derrick