My mom started a tradition of making her amazing hot fudge sauce at Christmas time to give to all the neighbors and co-workers. I’ve adopted her tradition.
So, if you’re my neighbor, don’t you dare make this and pass it out as a gift at Christmas. (wink)!
This hot fudge sauce stores up to 3 weeks (meaning your neighbors don’t have to feel obligated to finish it up before it goes bad and then blame you for their 5 pound weight gain the week before Christmas).
Here ya go!
Mom’s Hot Fudge Sauce
1 can evaporated milk
1 cup sugar
1 pkg. chocolate chips
2 TB butter
1 tsp vanilla
1/4 tsp almond extract
Heat the evaporated milk and add sugar. Let the milk and sugar mixture boil. then add chocolate chips and stir until the chips have melted and the sauce is smooth, just to a boil. Take off heat. Add butter, vanilla, and almond extract.
If you are pouring these into glass jars, it is easiest to use a canning funnel and to do it while the sauce is still hot/warm.
I experimented with a few different hot fudge recipes, with different ingredients to see if I could make it cheaper. One recipe I made was a huge FAIL, and I still cringe when I remember giving that to one of Troy’s nice co-workers who had us for dinner. I was hoping the sauce would magically look and taste normal, but it never did.
Here is one I tried, and it was great! This uses cream and cocoa instead of evaporated milk and chocolate chips.
Rachel’s Hot Fudge Sauce
3 TB butter
1/2 cup cream
1/2 cup brown sugar
1/2 cup cocoa
1/4 tsp vanilla
pinch of salt
Heat butter and cream. Whisk sugar and cocoa. Remove from heat, add vanilla and salt.