Fudge Sauce
"Really good keeps well in refrigerated not sure for how long. I have never been able to keep it for more than a few days. I usually keep it in a canning jar and reheat it in the microwave uncovered on high till it is warm. About a minute at first less as the sauce level goes down. Of course it is great over ice cream. Also good just eaten with a spoon or dip fruit in it."
photo by Marie Nixon
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 3 ounces unsweetened baking chocolate
- 4 tablespoons butter
- 1⁄2 cup evaporated milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 pinches salt
directions
- Put chocolate, butter and evaporated mild in a 4-cup glass measuring cup. Microwave uncovered on high for 1 minute. Stop and stir. Microwave on high another minute. Remove and stir until chocolate and butter finish melting.
- Stir in the sugar. Microwave 1 minute, uncovered, on high. Remove and stir well with a wire whisk. If the sauce is grainy microwave just until the sugar melts 30 seconds to 1 minute more. Do not overcook. Whisk again.
- Whisk in the vanilla and salt. Let sauce cool a little. Serve warm or at room temperature.
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Reviews
-
This is wonderful! HIghly recommend it. The sauce came out very smooth and completely delicious. I used one of the recipes on this site for the evaporated milk. It worked great in this recipe. Thanks, Exercising Chef, for sharing your recipe.
