One of the myriad family recipes upon which I still rely is my Grandma Nelson’s hot fudge sauce. I don’t know if Grandma is the originator of this chocolate goodness or its preserver but we are grateful to her. Unfortunately, the original version requires “three squares of unsweetened chocolate” which form of chocolate is not available outside the United States. After careful experimentation, I have found a substitute that is as good–nay, better–than the original. The secret lies in obtaining very good quality dark chocolate. I have also reduced the sugar by more than half, as the chocolate is often already slightly sweetened and we prefer desserts (“puddings”) with less sugariness than is typical.
Next time you’re out pick up some ice cream, head home, and make this immediately. If you have space to keep a tin of evaporated milk and a bar of dark chocolate on hand, you are always ready to whip it up for last minute-guests.
Hot Fudge Sauce (Mostly by Grandma)
100 g dark chocolate (we like 70% cocoa or higher)
125 g (1 stick) butter
a little less than 1/2 cup sugar
1 tin evaporated milk
Roughly chop chocolate and melt with butter in a heavy-bottomed saucepan over medium heat. Add sugar and milk, whisk a bit, and bring to a boil.
Boil, stirring often, 2-3 minutes until a tiny bit thick. Not sure if it’s thick? Don’t worry, keep it boiling for 2-3 minutes and it will thicken when it cools.
Store in the refrigerator, enjoy cold or reheated with ice cream.
Try pouring some in a little jar for a gift to friends. Make sure these are special people.