Old fashioned hot fudge can be one of the most difficult things to create in the kitchen. Cooking a mixture with butter, sugar, cream and chocolate to temperature (ie: soft ball stage) requires a lot of attention, of which I don’t have. With little kids around, there’s no telling what will happen when I begin cooking something timely and important. (Probably the same thing that happens when I get on the phone… my kids find a way to tick each other off. Always.) Tonight we came up with a super-fast, mega-delish hot fudge sauce recipe that may break away with the ‘most genius on my blog’ title due to its simplicity and fantastic results. Feel free to mix this recipe up by preparing it with Dulce De Leche in place of sweetened condensed milk and add a bit more sea salt for a sweet/salty/carmel version of hot fudge. OR add 1/2 tsp of cinnamon and a pinch or 2 of cayenne pepper for Mexican Hot Fudge Sauce.
Hot fudge is a must-have in my house when this time of year rolls around. We made homemade ice cream tonight and it is the perfect accompaniment. Plus, my Grandma H. always made it and it recently would have been her birthday. I miss her. Tonight I grabbed the cut up t-shirt that she used to wipe up her coffee spills and pressed it to my face. It still smells like her laundry: slightly bleachy, and with the faint essence of inexpensive dryer sheets. (I haven’t washed it in the 2.5 years since it has been gone and I keep it in an airtight place, hidden. If you think that is unusual, sorry. It helps me think of her.) I can be taken anywhere by the smell of something if it is reminiscent of a memory. Between the t-shirt and this hot fudge, I’ll go to sleep happy, dreaming of Grandma. I hope you can share this recipe with those you love, too.
My sister and my Grandma on her wedding day in 2010.
Takes 2 minutes to make, less than that to enjoy!
2 Minute Hot Fudge
By: Cristen www.foodandswine.com
1 stick butter
1 C chocolate chips (semi sweet or milk chocolate)
1 can (14 or 15 oz) sweetened condensed milk
2 grinds of sea salt or one large pinch of table salt
1 tsp vanilla
In a medium saucepan over medium heat, melt butter. Once butter is melted, reduce heat to medium low, add chips, stir until smooth. Add condensed milk, stir for 30 seconds until smooth. Butter will take a bit to re-incorporate. Add salt and vanilla. Stir well. Serve immediately. Makes about 3 C hot fudge. Store leftovers in refrigerator for up to a week. Warm prior to serving.
I will have to try this. Jake always asks me to make his grandma’s hot fudge sauce recipe and I can’t quite get it down. It’s always too grainy or liquidy. Plus, I will like having some extra SC milk on hand because it’s so good in coffee:)