"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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