Rich Mocha Fudge SauceBrooke McLay
I’m not a coffee drinker, but my neighbor was telling me about her favorite quick chocolate-fix recipe for Mocha Hot Fudge and it sounded so good, I thought I’d share. Thisre cipe is tremendously simple to make. It cooks quickly on the stovetop and is warm and ready to slather on top of your ice cream in absolutely no time at all. If you’re not a coffee drinker, the recipe works perfectly if you simply omit the coffee. It’s a rich, silky hot fudge sauce, and now that I know the secret, I’ll be serving it a lot to my family. Thanks, neighbor.
- Easy Mocha Hot Fudge
- 4 (1-ounce) squares semi-sweet chocolate
- 1 teaspoon instant coffee
- 2 tablespoons butter or margarine
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 teaspoon vanilla extract
- Dash salt
Melt chocolate, butter, and coffee in heavy saucepan over medium heat. Once melted, stir in remaining ingredients and continue stirring over medium heat just until the sauce is thickened. Serve over big scoops of ice cream. Leftovers can be refrigerated in an air-tight container for up to 1 week.