Hot Fudge Sauce

Heavenly Hot Fudge Sauce

From Sherry (Fausett) Muchmore

This is absolutely the best hot fudge sauce I’ve 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