The month of January is generally devoted to feeling better about ourselves by eating healthier, losing weight, exercising — that whole resolution thing. So I know that I should be sharing some health-conscious recipes.
But the first couple weeks of the month are almost over, and I figure some of you might be ready to indulge yourselves … just a little bit? Besides, I had promised a few people that I would share this recipe after gifting some jars of it during the Christmas season.
So the topic today is fudge. Hot fudge. Decadent hot fudge. The kind you pour lavishly over ice cream.
It is definitely not diet food. It contains butter. It contains sugar. It contains chocolate.
But it is delicious and worth the splurge. (Especially if you serve it with homemade ice cream, but that’s a topic for another blog.) And it is amazingly simple to make in the blender.
In my mom’s cookbook, the recipe is credited to late longtime family friend and my godmother, Beverly Lueth. For gifting, I change up the recipe by adding a few drops flavored extract. My favorites are peppermint and raspberry, although I also like almond, orange, hazelnut. If you have a favorite flavoring, try it.
The recipe calls for a 5 ½-ounce can of evaporated milk, and that small size does work perfectly. However, if you only have the large can, the amount is equal to a scant ¾ cup of evaporated milk. Oh, and the amount of unsweetened chocolate is half of the standard package size, so you can get two batches out of one large can and one package of chocolate.
Blender Hot Fudge Sauce
One 5 ½-ounce can evaporated milk
¼ cup butter
⅔ cup sugar
Dash of salt
2 ounces unsweetened chocolate, coarsely chopped
1 teaspoon vanilla
Several drops flavored (peppermint, raspberry, almond, etc.) extract, optional
In a small saucepan, combine the evaporated milk butter, heat until just simmering.
Meanwhile, in a pint-size blender jar (a pint canning jar will work with most blenders), put the sugar, salt, chocolate, vanilla and optional flavoring. Pour the hot milk-butter mixture over the sugar and chocolate and blend immediately.
Serve over ice cream. Store in refrigerator.