Hot Fudge Sauce

So, let’s say it’s a Monday night. It’s 9 o’clock. You’re tired. You just left your amusing, but still mentally draining, three-hour course on the abysmal state of public education in this country.

You attempt to open your car door and are cruelly rebuffed. That’s when you realize that someone has hit it, while parked, at just the right angle to effectively prevent you from entering your car through the driver’s side door. A fender bender, to be sure.

You’re charmed. You slide into your seat through the passenger side, drive to campus police, file a report.

If you have dinner plans the next night, hot fudge sauce should be very deliberately added to the menu.

While photographing the hot fudge sauce in its pretty Bell jar the following day, you realize you’ve taken a self-portrait in its reflective glass surface. How appropriate.

You might also make and eat this hot fudge sauce if you’ve decided to spend February re-toxing. It’s chocolate month, anyway. Might as well make it count.

You might also eat this hot fudge sauce if you’ve been very, very good lately and have consumed 3+ green lentil “burgers” in a two-day span.

Recipe from the Italian momma of pizza and pesto fame. I’ll be sure to thank her for you.

Hot Fudge Sauce:
1/4 cup (1/2 stick) butter
2 squares/ounces of unsweetened chocolate
3/4 cup (6 ounces) evaporated milk
1/2 cup sugar
1 teaspoon vanilla

1) Melt butter over low heat in a small saucepan. When butter has melted, add chocolate and combine thoroughly until chocolate is melted.
2) Add sugar and milk, alternating while stirring. Simmer for 2 to 3 minutes. Remove sauce from heat and add vanilla.
3) Serve over ice cream. Store in refrigerator and reheat to serve.