Fudgey Wudgey Chocolate Sauce is Wonderful!

Warm Fudge Sauce over ice cream! It's the perfect accompaniment to Sunday afternoon Domino games. You do play Dominoes on Sunday afternoon, don't you? Real Dominoes where you add up all the end numbers and try to make a number divisible by five? It's like calisthenics for your brain and when you're done, well, you've earned some ice cream with warm fudge sauce, don't you think? 



Fudgey Wudgey Chocolate Sauce is wonderful! It's not difficult to make and so much better than anything you squeeze out of a plastic bottle. It will satisfy the strongest chocolate craving and the recipe is large enough that you'll have plenty to keep in the refrigerator for seconds and thirds (and possibly fourths).

Here's the recipe:
(for a printable recipe, click here.)

 In a saucepan mix:
2 cups sugar
3/4 cup cocoa

Gradually stir in:

12 ounce can of evaporated milk





Add:
1 stick (1/2 cup) butter
1/4 teaspoon salt

Bring to a boil while stirring constantly.

Yikes! Don't do what I did and wander off when I was supposed to be stirring constantly and check your Facebook Scrabble game. And then try to figure out a word that uses two u's and maybe even all seven letters since you have a blank. (I settled for "untrue" which has two u's but didn't use all seven letters.) And then suddenly remember that you've got sauce on the stove and return to this! Don't do it. But if you do I hope you have a happy ending like mine. Fortunately my saucepan has a very thick bottom and was forgiving this time of my neglect. It didn't burn and probably just thickened up a little bit more. 

Remove from heat.
Add:
1 teaspoon vanilla


Pour over ice cream (or anything else) and enjoy!

Cover leftovers and refrigerate. It keeps for several weeks, but is usually gobbled up quickly.
Highly recommend warming before reserving. 
A 30-second zap in the microwave might be enough.

Fudgey Wudgey Chocolate Sauce

2 cups sugar
3/4 cup Hershey's Cocoa
1 1/2 cup evaporated milk (12 ounce can)
1/2 cup butter
1/4 teaspoon salt
1 teaspoon vanilla


Combine cocoa and sugar in a saucepan; blend in evaporated milk. Add butter and salt. Cook and stir constantly until mixture just begins to boil. Remove from heat; add vanilla. Serve warm.

Adapted from Hershey's Cocoa Cookbook.