MaryAnne's Hot Fudge

5 T      Butter

½  C   Semi-Sweet Chocolate chips

1 Square unsweetened baker’s chocolate

1/8 C  Corn Syrup

½  C  Evaporated Milk

3/4 C Powdered Sugar

Dash of Salt

1 t  vanilla

Directions:  

Combine butter, chocolate chips and baker’s chocolate in a small sauce pan and stir with a wire whisk over a low heat until melted. 

Add corn syrup, milk, and salt. 

Increase to medium heat. 
Sift in powdered sugar and stir constantly until thickened. 
Remove from heat and add vanilla.
Servings:  about 4

Notes:

Leftovers:

Store any leftovers in the fridge. 

 

Ingredients:

Vanilla:  I tend to forget the vanilla and it always turns out fine. 

Milk:  Regular milk would work too.  It just would be a bit less creamy.  Better substitutes would be whole milk or cream.  Or milk with a little dried milk mixed in with the dry ingredients.

Baker’s Chocolate:  Can use 2 T cocoa instead.  I use the baker’s chocolate to try for a silkier texture.

Origin:

I decided I wanted something richer than Val’s hot fudge so I was trying out recipes.  This is from the Pillsbury Cookbook © 1996 Pg 377.  I halved the recipe and added the baker’s chocolate and increased the corn syrup.   Mommy always thought a bit of salt was good in frostings etc. So I put a dash in this as well.

Velvet Fudge Sauce

2 C Powdered Sugar

1C Evaporated Milk

½ C Butter or Margarine

1 T Corn Syrup

1 Cup Semi Sweet Chocolate Chips

1 T Vanilla

In medium sauce pan combine all ingredients except vanilla.  Bring to a boil over medium heat, stirring constantly.  Reduce to low and cook 8 minutes, stirring constantly.  Remove form heat.  Add Vanilla.  Makes 2 ²/₃ cups.

Source: Kelli Robertson (via MaryAnne)