HOT FUDGE ICE-CREAM TOPPING

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Sauce

2 1 oz. simisweet chocolate baking squares
1 cup evaporated milk
3/4 cup sugar
2 tablespoons butter
1 teaspoon vanilla

Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 6 minutes or until chocolate melts and is smooth.
Bring to a boil over medium heat. Boil, stirring constantly, 6 minutes. Remove from heat; stir in butter and vanilla. Serve warm over ice cream. Store in refrigerator up to 3 weeks.

Yield: “1 1/2 cups”


Per Serving (excluding unknown items): 1135 Calories; 42g Fat (32.8% calories from fat); 17g Protein; 176g Carbohydrate; 0g Dietary Fiber; 136mg Cholesterol; 502mg Sodium. Exchanges: 2 Non-Fat Milk; 8 Fat; 10 Other Carbohydrates.

NOTES: Southern Living

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