Happy Summer! Summer came to Montana very abruptly this year, we are hot and sunny! Hillbilly haven is in full swing with summer company and floats down the Yellowstone river.
Nothing spells summer more than a hot fudge sundae!! I have adapted this recipe from an old Better Homes and Garden cookbook my mom gave me years ago. This is a bit decadent, but worth the splurge! Every year I send my nephew a jar or two for his birthday and he hoards it all to himself. You may be tempted to skip the ice cream and eat it straight out of the jar.
Homemade Hot Fudge
1 1/2 Cups Bittersweet Chocolate Chips (I use Ghirardelli brand)
1/2 Cup Grass Fed Butter
3/4 Cup Coconut Sugar
10 Oz of Evaporated Goats Milk or Regular Evaporated Milk ( I like the Goats milk as it gives the hot fudge a tangy flavor)
- In a heavy saucepan add the butter, chocolate and sugar and stir with a whisk until all is melted
- Gradually stir in the evaporated milk and bring to a boil.
- Reduce the heat and boil over low heat for 8 minutes stirring the whole time. It will thicken a bit.
- Serve warm or store in glass jars in the fridge. It will keep for weeks.
Makes 3 1/2 Cups