Speaking of hot fudge…

18 May

Homemade hot fudge. I like it hot, or cold, believe it or not.

I’m sure someone was, somewhere, right?

No seriously, I actually was speaking of hot fudge. Remember? On Monday?

No? Okay look here. Now do you remember?

So yes, when I was typing Monday’s post and talking all about ice cream and hot fudge, it reminded me that I bought the evaporated milk that I needed for my homemade hot fudge recipe the last time I was at the store, and that I did not in fact, buy any more hot fudge for the fridge because I intended to make some.

That post was just enough to inspire me (again) to get right on that and make the hot fudge. So the other night I had a meeting but while I was gone the kids were going to get to have ice cream as a special treat. The fudge is quick and easy to make so I made up a batch before I left for my meeting. The funny thing was though, when I went to actually make the fudge, we were completely out of chocolate chips.

I kid you not.

And it wasn’t me. I didn’t eat them. Well, at least I didn’t eat ALL of them.

The guilty part(ies) jumped into the car though and ran to TWO stores (the first one was out, how does that happen??) and finally came back with not one, but two bags of chocolate chips, just to be safe.

Crisis averted.

The cool thing (no pun intended here) about this hot fudge is that you can use it on ice cream or on fruit, or as a dip, or however you’d like to. But my all-time favorite thing to do with this fudge is to have it cold, one spoonful a day after my lunch. It’s just enough to give me that little bit of chocolate I crave. Every day.

Mmmm….a hot fudge sundae on a Monday night. Perfect for any night of the week!

When I came home the night of the meeting Don told me that the fudge had gotten thumbs up from everyone, so that was good. And the kids took pictures of their sundaes in my absence as well, also good so that we have some photos for this post. But the best news of all: there was plenty of fudge left for me. I had some right then and there with a banana (no ice cream, thanks) and then each day after my lunch, well, you know.

Even though I haven’t made this hot fudge in years and years, I’ve been making this same recipe since I was a kid living at home with my parents and I still have it on the exact same little square of paper from the Carnation Evaporated Milk can that it came off of that day. I wish it had a date on it, but it does not. It’s just old, that’s all I can tell you.

This recipe has been stuck to many a kitchen cabinet over the years. I believe all kitchen cabinets should be cork boards. I stick all kinds of things in them.

Well, enough talk about the recipe. Here IS the recipe:

CARNATION CHOCOLATE FUDGE SAUCE
INGREDIENTS

1 1/2 cups (12 ounce can) undiluted Carnation Evaporated Milk

2 cups (12 ounce package) semisweet chocolate chips

2 teaspoons vanilla extract

dash salt

DIRECTIONS

In a medium saucepan, bring evaporated milk to just a boil.

Add chocolate chips, return to a boil over medium heat stirring constantly until chocolate is melted, slightly thickened and smooth.

Remove from heat; stir in vanilla and salt.

Serve warm as dipping sauce for fresh fruit or spoon over cake or ice cream.

3 Responses to “Speaking of hot fudge…”

  1. Nicole May 18, 2012 at 7:52 am #

    I can’t wait to try this recipe! I made the blueberry cake the other day for our Mother’s Day tea and got rave reviews from the mommies!

  2. Sue Meyerson May 20, 2012 at 10:45 pm #

    oh! I might actually have all the ingredients in my house! Yum!

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