The most amazing thing about this hot fudge sauce, apart from how deliciously rich and fudgy it is, is how easy it is to make.
HOT FUDGE SAUCE
Just melt a few ingredients together, and in minutes you have created your very own hot fudge sauce. (Go ahead, take a bow. You deserve it.) It adds a rich, fudgy flavor to your Snickers Milkshake.
MAKES: 1 x 16-ounce jar
PREP TIME: 5 minutes
Special Equipment: 16-ounce mason jar with lid
Ingredients:
- 4 tablespoons unsalted butter
- 10-ounce can sweetened condensed milk
- 3½ ounces dark baking chocolate
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 teaspoon smooth peanut butter (optional)
METHOD
-
Melt the butter in a medium saucepan over medium heat.
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Add the condensed milk and dark baking chocolate, and stir to combine.
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Add the vanilla extract, milk, and peanut butter, if using, and mix well.
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Remove the saucepan from the heat, and transfer the sauce to a mason jar.
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Let the sauce cool to room temperature before storing in the fridge for up to 3 weeks. Allow to thicken overnight before serving.
WHITE CHOCOLATE HOT FUDGE SAUCE
If you love hot fudge sauce, you've got to try this white chocolate version. It's as easy to make as the classic Hot Fudge Sauce–just melt and stir a few ingredients–and has a lighter, white chocolate flavor. Try it in the Candy Cane White Chocolate Milkshake for a creamy, white chocolaty taste.
MAKES: 1 x 16-ounce jar
PREP TIME: 5 minutes
Special Equipment: 16-ounce mason jar with lid
Ingredients:
- 4 tablespoons unsalted butter
- 10-ounce can sweetened condensed milk
- 3 ounces white baking chocolate
- 1 teaspoon vanilla extract
METHOD
-
Melt the butter in a medium saucepan over medium heat.
-
Add the condensed milk, and stir well.
-
Add the white baking chocolate, reduce the heat to low, and stir well until the chocolate has melted and everything has combined.
-
Remove the saucepan from the heat. Add the vanilla extract, and stir well to combine.
-
Transfer the sauce to a mason jar.
- Let the sauce cool to room temperature before storing in the fridge for up to 3 weeks. Allow to thicken overnight before serving.
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