It doesn’t really feel like Christmas until I start making my mom’s chocolate fudge sauce as gifts for everyone. I love how excited our friends and neighbors get because, well it is like chocolate crack. I make it every year, and every year I congratulate myself on how easy it is to make a huge batch of gifts. It’s also so cute the way the teachers who have one of our kids in class get excited because they know they have chocolate sauce coming at Christmas. 🙂
The reason why it is so beloved is because when it is cold in the fridge (where it needs to be stored) it has a thick, fudge consistency like frosting. But when you heat it up it is liquid chocolate, and it is so good over ice cream. You’re going to want to stock up on Candy Canes too because crushed peppermint on top is the best. Sometimes I get lucky and find the special edition peppermint ice cream but the topping is just as good.
This is by far my most requested recipe and I can’t believe I am just now getting to put it up on the blog.
The best part of making this for gifts? It is only 4 ingredients and it takes 10 minutes.
You start by melting the butter and the chocolate chips together…
Then once that is smooth you add the sugar…
And right after that you add the evaporated milk, bring to a boil, then reduce to low for 8 minutes, stirring constantly so it doesn’t burn on the bottom, and to help the sugar dissolve and the rest of the chocolate chips to melt.
Then you’re ready to let it cool a little, and in 10-20 minutes stir it well, and then pour into glass jars.
PRO TIP: Use a funnel. It makes things so much easier and less messy.
I have taken notes in my cookbook how to times the recipe by 4 or by 8 which I’ll share below because it makes cooking in bulk so easy.
The Best Chocolate Fudge Sauce
For 1 jar:
3/4 cup semisweet chocolate chips
1/4 cup butter
2/3 cup sugar
2/3 cup evaporated milk (equal to 1 5 oz. can)
For 4 jars:
3 cups semisweet chocolate chips
1 cup butter
2 2/3 cup sugar
2 2/3 cup evaporated milk
For 8 jars:
6 cups semisweet chocolate chips = 3 bags
2 cup butter = 1 pound package
5 1/4 cup sugar
5 1/4 cup evaporated milk = almost 4 cans
In a small heavy saucepan melt the chocolate and butter over medium heat. Add the sugar, gradually stir in the evaporated milk until sugar dissolves. Bring to boiling, reduce heat. Boil gently over low heat for 8 minutes, stirring frequently (watch carefully so it doesn’t burn). Remove from heat, cook slightly. Serve warm over ice cream or cover and chill and store in the fridge.
Original recipe from Better Homes and Gardens Cookbook.