Vanessa’s Famous Hot Fudge Sauce
Yields 2 cups
1 cup sugar
4 T. butter (1/2 stick)
dash salt
1 – 5 oz. can evaporated milk
1 1/2 squares unsweetened baking chocolate
1 t. vanilla extract
Prep Day: In saucepan over high heat, combine sugar, butter, salt, and milk. Bring to a boil, stirring constantly. Let sauce boil 3 minutes without stirring. Add chocolate and vanilla. Stir until smooth. Serve at once over ice cream. Store 1 cup of sauce in refrigerator. Freeze other cup of sauce in a container that can be reheated in the microwave or in boiling water.
Serving Day: Allow sauce to thaw in refrigerator. Stir to mix, if needed. Reheat sauce in microwave or in a pan with boiling water, but do not allow to boil. Serve immediately over ice cream.
Northerly Nosh 