It is that part of week where Maggie once again tempts our stomachs and causes our waistlines to expand with her fabulous cooking. Welcome Maggie…

So many people are ice cream freaks. I’ve never been a huge fan. Can take it or leave it. But put some Hot Fudge on it, and you’ve got me. This hot fudge sauce is so simple and delicious. Face it – with chocolate, butter and sweetened condensed milk, how can it fail?

The consistency when warm is like silk - smooth and it has a gorgeous sheen. When you put it on the ice cream is hardens a little and become a bit chewy - just like – wait for it… FUDGE!

This takes about 35 minutes from start to finish, and the ingredients are simple. It makes 5 half pint jars. When I make this I usually only need one jar, so I take the extras to our staff meeting and raffle them off. Noticing a theme here? My staff should hate me for giving them so many calories to work off. I guess I just bribe them with food to do all the good work they always do for our team! We do have a couple of vacant positions right now if anyone wants to come work for fudge.

Another cool thing about this hot fudge – it keeps for up to three months in the fridge. As if!  One of my colleagues who won a jar in the last raffle took it home to his pregnant wife. Three days later he decided to have some on his ice cream. When he asked his wife where it was, all he got was a sheepish smile. And a very happy baby!

Silky Hot Fudge Sauce

What you need:

1 stick butter

2 cups semi-sweet chocolate chips (1- 12oz bag)

1 ½ cups light corn syrup (can sub 1 cup honey, but it will taste like honey)

1 ½ tsp instant coffee granules

1 14 ox can sweetened condensed milk

What you do:

Melt butter

and chocolate chips in a medium saucepan over medium low heat, stirring often.

Once melted, stir in corn syrup and instant coffee.

Next, stir in condensed milk.

Cook uncovered on low for 30 minutes, stirring often.

Pour into jars or airtight containers. Store in refrigerator up to three months.

To reheat, place in microwave on high, stopping at about every 20 seconds to stir, until desired temperature. Don’t boil or overheat. This sauce should be served hot, as it is too thick when cold.

It is wonderful on brownies, cake, or fondue as well as just plain old ice cream.