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.
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.
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