HOT FUDGE SAUCE
1 stick of butter
4 oz (4 sq) 2 sweet + 2 unsweetened bar chocolate
3 cups white sugar
1 12 fl oz Evaporated milk
In a double broiler melt butter, add sugar 1/4 cup at a time, add chocolate in two additions until all dissolved. It will be thick and dry, like wet sand. Add evaporated milk in in three additions, stirring well after each. Remove from heat and add vanilla. It must be stored covered in a glass jar. Reheat in small amounts to use on ice cream. The recipe makes a little more than a quart.
This is a recipe from the mid-1960's. The recipe makes genuine real chocolate syrup. No plastic squeeze bottle choc-o-corn-syrup. It's out of this world just using Baker's chocolate. It can be upgraded (I prefer) by using Lindt if you want to maximize the chocolate experience.
Excellent over high quality vanilla ice cream and can also be used in other recipes where chocolate syrup is used. Keeps six weeks. Enjoy!!
1 stick of butter
4 oz (4 sq) 2 sweet + 2 unsweetened bar chocolate
3 cups white sugar
1 12 fl oz Evaporated milk
In a double broiler melt butter, add sugar 1/4 cup at a time, add chocolate in two additions until all dissolved. It will be thick and dry, like wet sand. Add evaporated milk in in three additions, stirring well after each. Remove from heat and add vanilla. It must be stored covered in a glass jar. Reheat in small amounts to use on ice cream. The recipe makes a little more than a quart.
This is a recipe from the mid-1960's. The recipe makes genuine real chocolate syrup. No plastic squeeze bottle choc-o-corn-syrup. It's out of this world just using Baker's chocolate. It can be upgraded (I prefer) by using Lindt if you want to maximize the chocolate experience.
Excellent over high quality vanilla ice cream and can also be used in other recipes where chocolate syrup is used. Keeps six weeks. Enjoy!!
