[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Hot Fudge Sauce[/title][fusion_text]Week of October 13th to October 17th, 2008
HOT FUDGE SAUCE (Thanks to Dick and Nancy Schultz)
1 Cup Chocolate Chips 1/2 Cup Butter
2 Cups Powdered Sugar 1 1/3 Cups Evaporated Milk 1 Tsp. Vanilla
In a saucepan, melt chocolate chips and butter together. Add powdered sugar and evaporated milk and blend well. Bring to a boil, stirring constantly. Cook about 8 minutes. Remove from heat and add vanilla. Serve warm over ice cream.
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