All I want is THE perfect homemade hot sauce recipe. Is that too hard to ask?
I featured a Chocolate Syrup recipe when I did my first ice cream week a few years ago. While that sauce had that classic syrup-ie texture and chocolate flavor, it used corn syrup, and that is an ingredient that I never have in my pantry because I don’t ever cook with.
So I wanted something that used ingredients I usually have on hand and was more fudge-ie. When I saw this recipe I thought it was it. It has great reviews and looked promising.
And while this is a thick, rich and fudge-ie sauce, unless you use it immediately it clumps together and becomes unusable after it sits. Sure you can heat it on the stove top again and again but it will not have the smooth and velvety texture as it did after the first cooking.
And because of the whole texture thing after recooking I actually think this sauce would be better on a slice of cheesecake or something.
Or maybe I just need to make a smaller batch so that I can use all of it in one sitting on one massive ice cream sundae.
In the meantime, while I figure this one out, if you have a chocolate/hot fudge sauce that is da bomb please, send it my way!
One Year Ago: Spicy Sweet Potato Fries
Two Years Ago: Cookies n’ Cream Ice Cream
Three Years Ago: Aunt Grace’s Potato Salad
Hot Fudge Sauce
Printable Version
Prep Time: 2 minutes Cook Time: 8-10 minutes Makes approximately 2 cups
1 (14 ounce) can sweetened condensed milk
1 ½ cups semisweet chocolate chips
1 tablespoon butter
1 teaspoon vanilla extract
In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted, approximately 8-10 minutes. Remove from the heat; stir in vanilla. Serve immediately.
Adapted from All Recipes