Yesterday’s ramblings about ice cream got me thinking about other ice cream indulgences. If I had to pick my favorite sundae topping, it would undoubtedly be hot fudge.
The following recipe is credited to my godmother, Beverly Lueth of Owatonna. It’s simply delicious over vanilla ice cream. I might even try making it with lowfat evaporated milk, although I think the butter is a necessary ingredient.
Blender Hot Fudge Sauce
Heat one 5 1/3-ounce can evaporated milk and 1/4 cup butter. In a pint blender jar, put 2 squares unsweetened chocolate, 2/3 cup sugar, dash of salt and 1 teaspoon vanilla. Pour in hot milk.
Blend. Presto! — excellent hot fudge, which doesn’t become sugary even when reheated. Bev suggested that if you don’t have a pint container for your blender, simply use a pint fruit jar, then just cap it and store in refrigerator.