This recipe came from my daughter, Jennifer.
In heavy saucepan melt:
3/4 cup semisweet chocolate pieces
1/4 cup butter
Add: 2/3 cup sugar
Gradually stir in:
1 5-oz. Can (2/3 cup) evaporated milk
Bring to boiling and reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove from heat.
Serve warm over ice cream.
To reheat: Place in microwave and heat on high, approximately 15-30 seconds for 1/2 cup of sauce. Watch carefully.
Optional Peanut Butter Fudge Sauce:
Prepare as above, except, after cooking 8 minutes, stir in 1/4 cup peanut butter, then remove from heat.
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