Grandma Bevys Hot Fudge Sauce Recipes

GRANDMA'S FUDGE SAUCE

Steps:

• Melt the chocolate and butter in a heavy pot over low heat, stirring constantly. Gradually stir in the sugar, vanilla extract, salt, and evaporated milk. Cook and stir until the mixture is thickened, 5 to 7 minutes.

GRANDMA'S HOT FUDGE SAUCE

Steps:

• Heat medium sized sauce pan at medium heat.
• Put chocolate and butter into the pan, melt.
• Mix sugar into butter and chocolate mixture.
• In a separate bowl, beat eggs with a few tablespoons of milk.
• Stir egg mixture into chocolate sauce as fast as you can!
• Don't take too long because the eggs will scramble-mixing half of the egg mixture in at a time makes it easier.
• Add enough milk to dissolve the sugar and make a smooth sauce.
• Use more than called for, if necessary.
• Add salt and vanilla.
• Enjoy!
• Store left overs in the fridge for up to a week.
• You may be tempted to eat it out of the jar!

GRANDMA'S BEST HOT FUDGE SAUCE

Steps:

• melt the chocolate chips and butter together over low heat in a saucepan.
• gradually stir in evaporated milk.
• stir in powdered sugar.
• Bring to a boil and boil 8 minutes, stirring constantly.
• remove from heat.
• stir in vanilla.

GRANDMA'S HOT FUDGE SAUCE

Steps:

• Combine sugar, cocoa powder, milk, and butter in small kettle. Melt and bring up to a boil. Boil for 1 minute longer and remove from the burner.
• Add vanilla. Mix well.
• Serve over vanilla ice cream. Refrigerate leftovers and reheat later. So good! Yum!

GRANDMA BEVY'S HOT FUDGE SAUCE

Steps:

• Combine sugar and cocoa in a saucepan; stir in half-and-half. Add corn syrup and butter; mix well. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes without stirring. Remove from heat; stir in vanilla. Tastes best when served immediately, but may be refrigerated and reheated when ready to serve.