Unbeknownst to me, we have had the recipe for my mother-in-law's hot fudge for years. This was both an exciting and a disappointing discovery. It was exciting because we proceeded to make hot fudge immediately; it was quick and fairly easy, and I would post the recipe here but a.) it isn't mine and b.) I'm already in bed and don't want to go to the kitchen to get it. It was disappointing because we missed out on years of potential hot fudge sauce draped all over our ice cream desserts.
Last year I went to Ghirardelli Square in San Francisco and got two scoops with their "legendary" hot fudge. It had nothing on this recipe.
Um, you had better get permission to post that recipe mister! Or just email it to me! :)
ReplyDeleteOK, you twisted my arm.
ReplyDelete1 cup of semi-sweet chocolate chips
1 stick of butter
1 can of evaporated milk
2 cups of powdered sugar
2 tbsp corn syrup
1 tbsp vanilla
Mix the chocolate chips, butter, and evaporated milk in a large saucepan on medium heat until the butter is melted. Then add the powdered sugar and corn syrup. Stir constantly for 8-10 minutes, or until the sauce starts to thicken considerably (it doesn't need to be quite as thick as hot fudge, because it will continue to thicken as it cools). You will want to stir constantly so that it doesn't burn. When it has reached desired thickness, add vanilla. Pour into container and chill.