Homemade Chocolate Fudge Sauce
I wanted to post this recipe because I’ll be using it in a few of the ice cream cupcakes I’ll be posting soon, but it has many uses! I’m not sure where this recipe originated because I’ve seen it and other similar versions in many cookbooks. Like many recipes, I’ve made it so many times I have it memorized! This makes more than what is needed for most dessert recipes, but it can be refrigerated or frozen until needed again. You can spread it or drizzle it on top of many desserts or heat and drizzle over ice cream. Be sure to heat on stove long enough. It should begin to thicken before removing from heat and then it will thicken more after removing from heat.
1/2 c. butter
1 c. semi-sweet chocolate chips
12 oz. can evaporated milk
2 c. powdered sugar
1 tsp. vanilla
Melt butter and chocolate chips in pan on stove.
Stir in milk and powdered sugar until completely blended.
Bring to a gentle boil and then reduce heat.
Stir continuously until the mixture has thickened.
Remove from heat and add vanilla.
Allow to cool and keep refrigerated.