Pour this hot fudge sauce over just about any dessert. It’s particularly great as an ice cream sundae topping!
Hot Fudge Sauce
By: La Provence (Chef Chris Kerageorgiou)
Recipe type: Dessert
- 1 stick (¼ lb.) butter
- 5 squares (5 oz.) unsweetened chocolate
- 1 can (13 oz.) evaporated milk
- 3 cups granulated sugar
- ½ tsp. salt
- ⅓ cup light corn syrup
- 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Vanilla Bean Marinade
- In a double boiler, melt butter and chocolate. Add milk and sugar a little at a time. Add the Melipone® Mexican Vanilla, salt, and corn syrup, and cook to 175º, stirring often. It's delicious over vanilla or coffee ice cream.