"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Rich and Creamy Hot Fudge Sauce, by Darcy Jewell, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12oz. can evaporated milk 1/2 c. sugar 2 T. margarine 2 T. corn syrup 2 c. chocolate chips 2 tsp. vanilla
Combine evaporated milk, sugar, margarine, and corn syrup in a saucepan. Bring to a boil over medium heat; stir constantly for 3 minutes. Remove from the heat and stir in chocolate chips and vanilla. Stir until thickened and smooth. Let cool slightly before serving. Even better if made the day before and refrigerated overnight. Makes 3 cups.
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