Thursday, February 10, 2011

Amy's Hot Fudge Sauce

Submitted by Emily Daniel (recipe by Amy Parent)
Reheats well, you can bottle it and give it as a gift, (or how awesome would your emergency food storage be with this around?!) and it compliments angel food cake, cheese cake, and almost any ice cream.

1 bag or 2 c. chocolate pieces. My favorites are a nice, reputable dark chocolate (what I usually use) or milk chocolate chips.

1/2 c. butter

2/3 to 1 c. sugar, really to taste. I wouldn't go less than 2/3 c.

1 (10-12 oz.) can evaporated skim milk. ('Cause skim makes it low-fat.)

Melt butter and chocolate in saucepan. Add sugar and milk. Cook, stirring occasionally, until boiling. Reduce heat to low boil and stir constantly 5-8 min. May be stored in fridge and reheats rapidly in microwave.

Optional flavorings: After boiling, you may add 1/4 c. peanut butter. You may also like it with cinnamon or a dash of hot pepper.

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