This velvety sauce will sweeten the season for any ice cream lover. The honey and chocolate blend can be drizzled warm or cold over ice cream, fruit and other desserts.
Recommended: Field Editor Favorite Recipes
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup honey
- 2 tablespoons butter
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- In a heavy saucepan, combine the chips, honey, butter and salt. Cook and stir over low heat until chips are melted; stir until smooth. Gradually stir in milk and vanilla; heat through, about 2 minutes (do not boil). Yield: 1-2/3 cups.
Originally published as Honey Fudge Sauce in Country Woman Christmas Annual 2002, p46
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Reviewed Jul. 31, 2008
"look good, I have type 2 diabetes.i passed it on some of my friends"