Hot Fudge Sauce
½ cup Half-and-half
1 Tbl Corn syrup, light
1/8 tsp Salt
2 Tbl Butter, unsalted
2 cups (12 ounces) Semisweet chocolate chips
½ tsp Vanilla, pure, extract
Along with the half-and-half, corn syrup, and salt; melt the butter and chocolate, over low heat in a heavy, 2-quart saucepan, stirring until smooth. When it is smooth, remove it from the heat; and let it stand for 10 minutes. Stir in pure vanilla extract. Be sure to blend this mixture well.
Serve warm over ice cream or on your favorite cake. It may be poured into clean, heavy, glass jars that will seal tightly, for storing. This hot fudge sauce may be stored in the refrigerator, up to 6 months. If you want, the sauce may be reheated, before serving, in a double-boiler. Use hot (not boiling) water.
This hot fudge sauce recipe makes about 1 ½ cups of rich, smooth sauce.
Microwave Hot Fudge Sauce
1 can Sweetened condensed milk
6 oz Chocolate chips, (your favorite kind)
In a microwave safe glass bowl, place your sweetened condensed milk and chocolate chips. With your microwave set at 40%, melt the chocolate chips slowly into milk. Stir this mixture frequently, at about one minute intervals. Melting this mixture to a smooth and creamy sauce consistency, usually will take about 4 to 6 minutes.
Serve the fudge sauce hot. Enjoy over your favorite bowl of ice cream or a slice of pound cake.
Easy Smooth Toffee Sauce
1 Can Evaporated milk, 7 ounces
(unopened, label removed)
On the stove place a large, heavy cooking pot, place the unopened can of milk in the pot, and completely cover with water. Bring water to a boil, and continue boiling for 3 hours. Make sure to keep the water level up above the can, during the 3 hours.
After 3 hours, remove the can from the water. Let it cool, before trying to open.
When the can has cooled, open and pour the toffee sauce on chocolate ice cream, fudge cake, or use as a pie filling.
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