He asked me if I could make the chocolate sauce I made this weekend, but because of health regulations, I wasn't able to do so. Sad that it's a necessary regulation in public schools. He decided that sharing the recipe would be a nice addition to the chocolate samples they were passing out to their classmates.
If we are google+ pals, then you have it already, but if you do not, here you go:
Hot Fudge Sauce
~
‘becca Nimrod, Elliott’s momma
Ingredients:
1
1/3 C Cane Sugar
2/3
C Cocoa Powder
½
C Water
1
12 ounce can of Evaporated Milk
4
T Butter (do not use margarine)
1
T Vanilla (Madagascar is the best)
1
t Roasted Cinnamon
Method:
In
a large sauce pan, combine sugar and cocoa with a whisk. Turn on the burner and
slowly add the water – continue to whisk. Bring to a boil. While whisking, add
evaporated milk until well mixed. Bring the mixture to a boil, allowing the
boil to remain for 5 minutes. A constant stir is not necessary, but a watchful
eye and occasional stir is a must. Will bubble with the boil and can easily
boil over. When the 5 minutes have passed, stir the butter and vanilla into the
mix. When the butter is melted and the mixture is smooth, turn off the heat.
Grab
your favorite ice cream bowl, scoop in vanilla bean ice cream and pour hot
fudge sauce on top (sprinkle with Fleur De Sel). It is also delicious drizzled over berries
and bananas & pound cake. If you have any left over, place it in a glass
jar and refrigerate. The next morning…add a scoop to your coffee or drizzle over
pancakes or in the afternoon as a spoonful of YUM as a pick me up. This recipe
has been modified from one passed down from my momma. I have played with it and
the recipe I’m sharing is a Nimrod favorite. We certainly hope you and yours
enjoy!
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