Hot fudge on brownie with ice cream

Heavenly Hot Fudge

“This recipe has been a favorite of all the children and grandchildren in our family. One of my nephews even asked for a quart of it as a graduation gift. Use the microwave to reheat sauce – stirring often.” 


½ cup margarine
4 squares unsweetened baking chocolate (1 ounce each)
3 cups granulated CRYSTAL SUGAR®
½ teaspoon salt
1 can evaporated milk (1 2/3 cups)


  1. Melt margarine and chocolate together over low heat, remove from stove.
  2. Add the sugar very slowly and stir until smooth. Add the salt.
  3. Stir the milk into mixture, slowly.
  4. Bring mixture just to a boil, but do not boil.
  5. Makes sauce for ice cream topping, cake topping, pudding topping, etc.

Yield: 1 quart sauce. 

Hint: This sauce can be refrigerated in a quart-sized jar and reheated many times. It will not crystalize. Delicious.