I've been making this thick and tasty hot fudge sauce for years. Use it to top ice cream, cake or any other dessert! —Judy Carl, Duluth, Minnesota
- 1 package (11-1/2 ounces) milk chocolate chips
- 4 ounces unsweetened chocolate, chopped
- 1 cup butter, cubed
- 2 cans (14 ounces each) sweetened condensed milk
- 1/3 cup evaporated milk
- In a large saucepan over low heat, combine the chocolate chips, unsweetened chocolate and butter; heat until melted, stirring occasionally. Gradually stir in condensed milk and evaporated milk; heat through. Store leftovers in the refrigerator. Yield: 5-1/2 cups.
Originally published as Hot Fudge Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p216
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