1 pound chocolate (milk, dark or white) 3 tablespoons butter 14-ounce can sweetened condensed milk
1. Line an eight-inch square pan with parchment paper. The paper should overlap the pan by two inches on all sides. Wax paper can also be used but should be sprayed with a non-stick spray first. 2. Place the chocolate and butter together in a microwave safe bowl. Melt (in microwave) at 30 seconds intervals and stir after each 30 seconds to prevent burning. If you feel hot spots on the bowl reduce the cooking time. This can also be done on the stovetop in a double boiler. When the chocolate mixture is melted, stir in the sweetened condensed milk. Blend with a wooden spoon until the mixture is a uniform consistency. Pour mixture into the prepared pan. 3. Place the pan in the refrigerator until set. When the fudge is firm, grab the edges of the paper and remove the fudge from the pan by lifting out the paper. Cut the fudge into squares. Store them in layers, separated by paper, in an airtight container in the refrigerator for up to two weeks.
1 3/4 cup sugar 1 cup light corn syrup 1/4 cup water 1/4 cup butter 12 oz. can evaporated milk 1 teaspoon vanilla
Cooking Time is approximately 20-30 minutes ** You will need a candy thermometer for this recipe 1. Mix corn syrup, sugar and water in a large saucepan. Insert candy thermometer and cook to 250 degrees. The sugar mixture will become a clear syrup. 2. Melt butter, adding it to the sugar mixture in a slow steady stream while stirring. Bring heat up to 270 degrees. 3. Stirring constantly add milk in a slow steady stream. Be careful it may start to burn at this point, the constant stirring will keep it from burning. Mixture will begin to turn a caramel color. While stirring, bring heat back up to 230 degrees. 4. Remove from heat and add vanilla. Let caramel cool slightly. If sauce becomes too thick, heat in microwave and add more milk until you achieve your desired consistency.
Hot Fudge Sauce
1 pound chocolate (milk, dark or white) 1/2 cup evaporated milk ( you can also use heavy cream) 1/3-cup water (you may substitute your favorite liqueur, or half water and half liqueur) 1. Chop the chocolate into small pieces and set aside 2. In a double boiler heat milk and water. Add the chocolate and stir until completely melted. Use a whisk to stir and dissolve any remaining small pieces. If the sauce is too thick you can add more milk. If it is too thin add more chocolate until you reach desired consistency. 3. Serve warm over ice cream or fruit. Use it as a dip for Fondue. Store in refrigerator. Leftovers can be reheated..