Hot Fudge Sauce

By littlefish

Sauce Variations: Mocha, toasted almond, choco-mint, spirited, Mexican

Ingredients

• 1 (6 oz) pkg semi-sweet chocolate chips or 4 (1 oz) squares
• 2 T margarine or butter
• 1 (14 oz) can sweetened condensed milk
• 2 T water
• 1 t vanilla extract

Details

Servings 2

Preparation

Step 1

In heavy sacuepan, over medium heat, melt chips and margarine with cond milk & water. Cook and stir constantly until thickened, about 5 min. Add vanills. serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftovers.

Microwave: in 1 qt glass combine ingred cook on HIGH 3 - 3 1/2 min stir after each minute, proceed as above.

Reheat: in small heavy sauce pan, combine desired amount with small amount of water. over low heat, stir constatnly until heated through.

Variations:
Mocha: add 1 t instant coffee with water

Toasted Almond: omit vanilla and add 1/2 t almond extract. When sauce is thick stir in 1/2 c chopped toasted almonds.

Choco-Mint: omit vanilla add 1/2 - 1 t peppermint extract.

Spirited: add 1/2 c almond, coffee, mint or orange flavored liqueur after mixture thickened.

Mexican: omit water, add 2 T coffee flavored liqueur or 1 t instant coffee dissolved in 2 T water and 1 t ground cinnamon after mixture thickened.