Tuesday, January 29, 2019

SWEETHEARTS HOT FUDGE SAUCE

SWEETHEARTS HOT FUDGE SAUCE


We gave these super cute and yummy jars of amazing homemade hot fudge to our neighbors and friends for Valentine's Day a while back.
Selfishly and sinfully we kept a few jars for ourselves and loved ones at home to drizzle (then drizzle some more) on top of Ice Cream and Brownies... and fruit?!   Did someone say drizzle fudge over fruit? Um- yes please, right here!! Soo good.

Homemade fudge sauce is much better than store bought. It's also very simple to put together in no time at all.

This recipe comes from Grandma Jami.
She's known for making ice cream shakes drizzled with thick homemade fudge sauce. Kids (and adults who wish they were still kids) have been known lined up single file in her kitchen just to have the this drinkable deliciousness spooned upon their ice cream.




We're warning you right now- you're gonna wanna double this recipe.  If not quadruple it- just for yourself and a few friends.  It's just really that rich and fantastic!

Here is a cute printable tag to go with this simple gift.  This would be great for a sister in your ward or even a kids teacher or coach.  Grandparents too!  
To print the tag, right click the image below and download or save to your device.  You can then size it to your liking and print as many as you would like.



To print the recipe below, click print recipe in the right hand corner.  Enjoy!


SWEETHEARTS FUDGE SAUCE

prep time: 5 minscook time: 10 minstotal time: 15 mins

ingredients:

  • 2 sticks unsalted butter
  • 1/3 cup Hershey's unsweetened Cocoa Powder
  • 3 cups white sugar
  • 1 12oz can of evaporated milk
  • 1 teaspoon vanilla

instructions:

DIRECTIONS
  1. Start by Combining butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil.   Continue boiling for 7 minutes.  Remove from heat and stir in vanilla.  Transfer sauce into a blender and blend for 3 minutes. Serve immediately or store in refrigerator.
  2. If making multiple batches, store in glass Mason jars topped with lids.  Will keep in refrigerator for 2 weeks.
Created using The Recipes Generator



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