Hot Fudge Sauce



If you are looking for a quick sauce to make for pudding, or as a gift, look no further!  Everything I seem to write about lately has the word quick in it. There's a reason for that. I have a 'proper' job, and baking is just my hobby on the side.
My day job, as a teacher at a very busy London school, takes up a great deal of my time outside school as well. So most of my baking is done late at night, or squeezed in around other things. Like this fudge sauce. I am supposed to be writing reports - it's almost the end of year, and school reports go home to parents on the final day. These reports I'm working on today, are due tomorrow. Typical. So, what do I do....perfect my fudge sauce!

I first saw this on Pinterest ages ago and had forgotten about it actually until my wonderful friend David asked me about it. So we have been testing it out in our respective kitchens. The first time, well, it didn't work. I followed the recipe to the tee. So, after experimenting and tweaking it, here is the final recipe and it truly is to die for.

I have decided to give it as 'teacher's gifts' at my son's school this year. Presented in these cute little jars, they look great. Last year I made some passionfruit curd and gave those and that was so well received that I thought I would do similar but different. (If you are one of said teachers reading this, act surprised!)

Note: the first time I made this I used good quality 70% dark chocolate. When it set in the fridge, the cocoa butter solidified. This time I have used a lower % chocolate - 54% -  and it's worked a dream.

Anyway, this recipe takes 5-7 mins to make. Yes, that's right...it's SOOO quick.

Hot Fudge Sauce
Makes about 2.5 cups

Ingredients

• 1 397g can condensed milk
• 200g chocolate - I used Sainsbury's Belgium dark cooking chocolate
• 110g butter

Method:

1. Melt the butter and chocolate over a medium heat in a saucepan on the stove, stirring.
2. Add the full tin of condensed milk, stirring as you add and until it is combined and looking rich in colour. Keep stirring as it warms up and combines, to keep it thick and glossy. It might take a few minutes for the butter to combine in properly.
3. Pour into the jars, or another airtight container. This can be stored in the fridge and taken out and heated in a microwave before eating.

Serving ideas: drizzled over vanilla ice cream, in a milkshake or even in a pot to dip strawberries into!
Variations: David added some Bailey's to his and said it was amazing. You can also add a few drops of vanilla or a favourite liqueur.