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Fudge Sauce And Frosting

Mormon.Cook's picture
Ingredients
  Unsweetened baking chocolate squares 5
  Butter 1⁄2 Cup (8 tbs)
  Powdered sugar 3 Cup (48 tbs)
  Evaporated milk 1 2⁄3 Cup (26.67 tbs)
  Vanilla 1 1⁄4 Teaspoon
Directions

Melt chocolate and butter in saucepan. Remove from heat. Add powdered sugar alternately with milk, blending well after each addition. Bring to a boil over medium heat, stirring constantly. Then cook and stir about 5 minutes, or until mixture thickens and is creamy. Remove from heat; stir in vanilla. To use as sauce: Spoon warm sauce over ice cream, cake, and other desserts, allowing 2 to 3 tablespoons per serving. Sauce may be prepared in advance; cover and store in refrigerator. Reheat over hot water, stirring frequently. It's marvelous for hot-fudge sundaes. To make frosting: Cool 2 cups sauce thoroughly, to room temperature. Then add 2 cups powdered sugar, blending well. Makes enough to cover tops and sides of two 8- or 9-inch layers. To make glaze: Cool 2 cups sauce to lukewarm. Then add 2 cups powdered sugar, blending well. Use on angel food or pound cake, éclairs, cream puffs, and other desserts.

Recipe Summary

Cuisine: 
American
Servings: 
3

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