My family has a special well-loved by many generations recipe for something called Chocolate Chewy Sauce. It's killer. The moment the warm chocolate hits your cold ice cream it gets all thick and sticky and ohhh man, so good.
A few weekends ago, when my sister was in town, we decided this would be the perfect thing for dessert that night with our families and brood of children. But for some odd reason, the recipe was MIA from my box. Though mildly distressing ( I haven't put out an all-out search for it, so I'm not worrying, yet.) I found another version of chocolate fudge sauce in my box that I've stored away for years.
I heard about it from a college friend. And it is just as rich, not overly sugary sweet, and chocolately as the chewy stuff--but minus the chewiness. And as I was making a batch up, I realized that this hot fudge sauce would make a great holiday gift. The chewy sauce isn't for everyone. If you didn't grow up on it, you might not appreciate the jaw-clenching fun of our family's warm fudge sauce. You might not appreciate the work it takes to scrape every last bit of chocolate from the sides of your bowl. Or the fact that you must soak the bowls in hot water in order to remove the last bits of chocolate from their sides.
And who wants to be responsible for giving that kind of chocolately madness to a neighbor, co-worker or your daughter's preschool teacher?
Enter my much less dangerous, but still just as delicious version of hot fudge sauce. I can vouch that this recipe, once prepared, can be poured into cute little canning jars, or my personal favorite BonneMamam jars, with their red and white checkered lids. It can be refrigerated and then warmed in a pot of simmering water while you eat dinner and be perfectly ready for the dessert hour. I'm thinking the neighbors will each get a jar this year. It is easy to make, easy to store and something completely different from my usual plate of sugar cookies....Who doesn't love a good warm, fudge sacue over vanilla ice cream? Not many.
*FYI: Sauce in the picture is straight from the fridge, it will not be that thick once warm.**
HOT FUDGE SAUCE
5 squares unsweeted chocolate
1/2 cup butter
1 can evaporated milk (12 ounces)
3 cups of powdered sugar
1 1/4 teaspoon vanilla
Melt chocolate and butter. Remove from heat. Mix in sugar and milk (alternating the two ingredients as you add them.). Bring the sauce to a boil over medium heat. Continue to boil for 3-5 minutes so that sauce will thicken. Remove from heat stir in vanilla. Serve warm over ice cream. Leftover sauce can be stored in the refrigerator for up to....it won't last long enough to worry about that.