A friend of my mother-in-law shared this easy recipe for the best hot fudge sauce with me years and years ago.
Ingredients
- 2 cups semisweet chocolate chips
- 1 cup butter
- 4 cups confectioners' sugar
- 2.67 cups evaporated milk
- 1 teaspoon vanilla extract
- 0.13 teaspoons salt
Instructions
-
1
In a large saucepan, combine chocolate chips and butter. Cook and stir over low heat until melted.
-
2
Gradually mix in confectioners' sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes.
-
3
Remove from heat, then stir in vanilla and salt. Serve warm. Store in refrigerator.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Crab Rangoon Casserole
This crab rangoon casserole, a noodle casserole with surimi in a creamy, cheesy sauce, and topped with crisp wonton chips, is as rich and delicious as your favorite crab Rangoon appetizer.
Halloween Chocolate Chip Cookies with Spiders
This is a Halloween chocolate chip cookie with spiders recipe. I love chocolate chip cookies, so when I was baking for Halloween, I turned the chocolate chips into little spiders. I only drew 3 legs on each side; there wasn't room for 4, so my spiders were little 6-legged creatures.
Brad's Slow Cooker Chicken Parmesan
Brad's slow cooker chicken Parmesan recipe is a relatively simple recipe for making great chicken Parmesan at home. It goes great over angel hair pasta with a big piece of garlic bread, steamed broccoli, and a glass of Cabernet.