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.
- 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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