Everyone is so busy this time of year in the midst of the holiday season. So much to do, so much to bake, so much to make, so little time.
Over the years I’ve done my share of stressing over the holidays, and although I enjoy them a whole lot, as I get older I do feel at times that the thought of all I MUST do, keeps me from doing some of the things I WANT to do, namely spend more time with friends and family. That’s why I always like to keep a little dessert trick in my back pocket so that when I’m entertaining I can pull something out for a “homemade” show-stopping dessert involving very little of my time. This is an easy chocolate sauce that I like to call by the very original name of: The Best Chocolate Sauce.
It really is the best, though, and can be made from ingredients you likely have on hand. Unlike ganache styled sauces, this one is actually a true hot fudge sauce, which never gets hard though it does become firm as it cools. I hate to say it, but it’s almost as good cold as hot (see warning below.) This recipe is from a fine old 1958 cookbook from my hometown called “Favorite Florence Foods.” The book was published by Trinity Episcopal Church, and was a staple in my mom’s kitchen when I was growing up, and now it is in mine, too. This recipe is attributed to Jane Foxworthy Cubbage, who I never knew but I do want to say ‘thank you, Jane, wherever you are,’ for this is one of those recipes you’ll use over and over again. It makes an awesome hot fudge sundae when spooned over vanilla, coffee or peppermint ice cream or any combo of ice cream flavors of your choice. You can transform pound cake, sponge or angel food cake with a light drizzle (or a heavy one) or it can be used as a sauce to dip fruits and berries into. And if you’re really going for it, combine some cake, ice cream and fruit and spoon it on…hey, it’s the holidays!!! Try it, try it, try it. You WILL thank me (and possibly even hate me) for sharing this.
WARNING: Consumption of this sauce may cause an addiction resulting in midnight raids to the fridge to eat leftover sauce with a spoon. Discretion is advised.
The Best Chocolate Sauce
1/2 stick butter (4 Tablespoons)
2 squares bitter (unsweetened) chocolate
1 small can (5 oz.) Evaporated milk (do not used condensed)
3/4 cup granulated sugar
1/2 teaspoon good quality vanilla extract (I use Madagascar Bourbon)
Melt butter and chocolate over low heat; add milk, then sugar. Bring to a boil, stirring often. Remove from fire, then add vanilla. This will keep for some time in the refrigerator…at least a week, but good luck not eating it before then!