I am a big fan of old fashioned sundaes. Give me vanilla ice cream topped with hot fudge, caramel, nuts and cream, and I am happy, if inevitably ruining any notion of a healthy diet. While most “proper” hot fudge recipes involve cooking chocolate, cream, butter, glucose, sugar, cocoa, this recipe can be knocked together within minutes from 3 common ingredients. This recipe will fill two 125ml mason jars; you could make one for your family and give one to a friend. If you’re also a fan of caramel, see our 1 ingredient Dulce de Leche, the South American caramel made from sweetened condensed milk.
250g dark chocolate, chopped
1 can condensed milk
120 grams butter.
- In a small saucepan, add the butter and melt over medium heat.
- When melted, reduce heat to low and add the dark children, stirring thoroughly to melt and combine
- Add the condensed milk and stir until the sauce is smooth and silky
- Pour into airtight jars. Keeps for up to a month in the fridge.
- To reheat, just scoop out a portion and melt in the microwave or on the stove. It’s not only great on ice cream, but can be used to fill cakes, cookies or be used as a rich glaze.