This is a classic around here. We started making it about five years ago, when we first started dating. It has been a favorite ever since! There are three sub-recipes to this recipe, and the rest is construction.

cooking diagrams

Hot Fudge Sauce: Bring the following ingredients to bowl over medium-low heat in a saucepan.

1 can (12 oz)

evaporated milk

12 oz (2 cups)

chocolate chips

1 cup

sugar

Remove the pan from the heat and add the following ingredients. Cover and store in the fridge.

1 tablespoon

butter

1 teaspoon

vanilla extract

Raspberry Sauce: In a blender, mix the following ingredients until liquidy. Next, if desired, strain out the seeds. I like to store the raspberry sauce in a squeeze bottle.

10 ounces (1 pint)

fresh or frozen raspberries

1 tablespoon

lemon

2 tablespoons

Grand Marnier

1/3 cup

sugar

Whipped Cream: Using a whisk (or an electric mixer) combine the following ingredients until thick.

1 cup

cream

1 teaspoon

powdered sugar

Construction: We like to use a cookie or brownie to combine all the flavors nicely. There are no rules, just have fun with it!

Enjoy! You can store the hot fudge sauce and raspberry sauce in the fridge for up to four weeks.

Leave a Reply

You must be logged in to post a comment.