Serves: 5
1. Heat milk, chocolate chips and sugar to boiling in 2-quart saucepan over medium heat, stirring constantly remove from heat.
2. Stir in butter and vanilla until mixture is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Serve warm. Store remaining sauce covered in refrigerator up to 4 weeks. Sauce becomes firm when refrigerated heat slightly before serving (sauce will become thin if overheated).
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Tablespoon Calories 60 (Calories from Fat 25) Fat 3g (Saturated 2g) Cholesterol 0mg Sodium 10mg Carbohydrate 7g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 0% DIET EXCHANGES: 1/2 Starch 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hot Fudge Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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