Hot Fudge Sauce

In honor of The Month of Love, or as I like to call it, The month of Chocolate, I thought I'd repost this recipe for the best hot fudge sauce ever.  Try it over these brownies and ice cream.  Here we go!

My family loves chocolate.  Luuurrrrves chocolate.  No birthday has ever been celebrated without chocolate, whether it's my mom's double fudge layer cake or this incredibly yummy hot fudge sauce.  Well, there was that one time when she made me a bunny cake with coconut "fur" when I didn't even like coconut...But that's a whole new blog.  Kidding, mom. 

So without any more preamble, here it is in all it's delicious glory. 

Gran's Hot Fudge Sauce

6 squares unsweetened chocolate
4 tbsp butter
2 cups sugar
1 1/4 cups evaporated milk
14 oz can sweetened condensed milk

Melt the chocolate and butter together over low heat.  Add sugar and evaporated milk.

Cook on low to medium-low heat, continually stirring until the sauce thickens, about 5 minutes.  Then add the condensed milk, again stirring constantly about five minutes more.  Don't let the mixture boil or the sauce will be too thick and may taste slightly burned. 

You should have a little extra evaporated milk which you can add if your sauce is too thick.  This recipe makes a ton of sauce, which is fine because it can keep in the fridge almost indefinitely.  Although it may be very thick and even a little grainy when you take it out, it heats beautifully in the microwave or the stovetop.  Again, you can add a little evaporated or regular milk if needed, but I don't usually find it necessary. 

This sauce is so, so good on coffee ice cream, which I've been loving lately.

And, of course, with the more traditional vanilla, shown here with fresh raspberries.

And again...

This recipe is a bit more fussy than other fudge recipes I've seen but, to me, this is how real fudge should taste.  And it doesn't get hard when it hits the cold ice cream, but stays warm and smooth.  Yum.