Hot Fudge Sauce

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My aunt Suzette has been making this delicious Hot Fudge Sauce for many years.  The recipe is originally from the Houston Junior League Star of Texas Cookbook.  It is really simple to make, and the payoff is a very rich sauce that has a definite "homemade" taste.  The recipe makes quite a bit of sauce, so it is nice to put it in glass jars for gifts.

Like my previous post about French Silk Pie, this one involves a little patience...slow heating and lots of stirring.  Make sure that all the sugar grains are completely dissolved.  Hot fudge sauce is not supposed to be crunchy.  If you don't have a double boiler (I didn't), you can improvise with a metal or glass bowl over the pot of boiling water.

Metal bowl over a pot of boiling water.  Adding the evaporated milk, alternating wit the sugar.

1/2 cup butter
4 oz unsweetened chocolate
3 to 3 1/4 cups sugar (I used just 3)
1 can evaporated milk (recipe says 13 oz, but now the cans are 12 oz)

Melt butter and chocolate in top of double boiler over hot water.  Gradually add sugar and half the milk alternately, stirring well after each addition.  Add remaining milk, stirring constantly.  Cook til mixture is thick and sugar is dissolved, about 10 minutes.  Store in refrigerator.

Easy Chocolate Pie

This chocolate pie is DIVINE and so, so easy.  I made for a meal I delivered, and doubled it to have one for us.  Now if we can just have Michael home for a meal, it will be perfect!

I have made "homemade" chocolate cream pies before, and this tastes just as good to me.  And much quicker too.  I found it on Jennifer's blog, and she found it on All Recipes.

Ingredients2 cups cold milk (we usually use skim, but I bought 2% for this to make it creamier)
2 (3.9 ounce) packages instant chocolate pudding mix
1 (9 inch) prepared graham cracker crust, chocolate
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chocolate shavings (I didn't measure, just grated chocolate on top)


Directions 
1.In a large bowl, mix milk and pudding. Beat with wire whisk for 1 minute. Spoon 1 1/2 cups of pudding into graham cracker crust.
2.Gently fold in 1/2 of the whipped topping into remaining pudding. Spread this mixture over the pudding layer in crust. Top with remaining whipped topping. Garnish with chocolate shavings and cover and refrigerate for 4 hours.