Mexican fudge sauce
If Mexican chocolate is unavailable, try this fudge sauce. Store leftover sauce in a covered container in the refrigerator. If the sauce becomes too thick, thin it slightly by adding a little boiling water.
Video
Ingredients
- 1 12 ounce Can evaporated milk
- 1 ¾ cups Sugar
- 4 1 ounce Squares unsweetened chocolate, broken into pieces
- ¼ cups Butter or margarine
- 1 tbsp Pure Mexican vanilla extract
- ½ tbsp Salt
- 1 tbsp Ground cinnamon
- ¼ tbsp Ground cloves
- ⅛ tbsp Grated nutmeg
Instructions
- Heat milk and sugar in a medium-size heavy saucepan, stirring constantly, until mixture simmers.
- Add chocolate, and stir until melted. Beat until smooth. If sauce has a slightly curdled appearance, beat vigorously.
- It will become creamy smooth.
Notes
