For years I had been looking to duplicate hot fudge sauces like those made in restaurants. So I was thrilled to find this recipe.—Nancy Nielson, Cambridge, Ohio
- 2 ounces unsweetened chocolate
- 1 can (14 ounces) sweetened condensed milk
- 1/4 to 1/3 cup milk
- Place all ingredients in a heavy saucepan; cook and stir over medium heat until chocolate is melted. Serve warm. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Easy Hot Fudge Sauce in Country Woman May/June 1997, p35
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