What would a sundae be without a good topping?
Hot Fudge Sauce
2 cups semisweet chocolate chips
1 cup (2 sticks) butter
2/3 cup whole milk
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4 cups confectioners' sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
Measure the chips and butter into a large, heavy saucepan and cook over low heat until melted. Very gradually whisk in the milk, then the sugar. Increase heat to medium and bring to a boil. Cook, whisking constantly, for 8 minutes. Remove from heat and stir in vanilla and salt. Mixture will thicken as it cools. Serve warm. Refrigerate leftover sauce.
Yield: Aout 5 cups or 40 (2-tablespoon) servings.
Approximate nutritional analysis per 2-tablespoon serving: 130 calories, 7.3 grams fat (4.5 grams saturated), 12.6 milligrams cholesterol, 0.5 grams protein, 17.5 grams carbohydrates, 0.5 grams fiber, 42.6 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
