My mom’s homemade fudge sauce is a Christmas staple. I have fond memories of helping her in the kitchen, lining up recycled jam jars collected over the year and filling them with the rich chocolate sauce. Everyone who knows our family came to expect it as a holiday gift, from my music teacher to the pastor of our church. I still whip up a batch to give away to friends before Christmas. It only takes a handful of ingredients and a bit of patience to make this holiday favorite and trust me it’s worth it. Melt a couple spoonfuls over a scoop of your favorite ice cream, or just eat it out of jar. It can last several weeks in the fridge, but it probably won’t make it more than a few days… at least not in my house.
1 cup vanilla sugar*
1 12 oz can evaporated milk
1 12 oz bag of semi-sweet chocolate chips (or dark chocolate if you prefer)
1 tsp vanilla extract
1 Tbsp butter
Before you start cooking, take whatever jars, mugs or containers you’re using and fill them with warm water and then again with boiling water. You want to make sure they are tempered before you pour the hot chocolate sauce into them or else they can crack.
Next, put the sugar, evaporated milk, and chocolate in a saucepan and heat on medium, stirring constantly. It takes a while for everything to melt and come together, but be sure to keep stirring or else you risk burning. Once bubbles form, turn off the heat and stir in the butter and vanilla. Pour into the jars and you’re set!
*Instead of throwing out vanilla beans after you scrape out the seeds, place them in sugar to infuse to make vanilla sugar. You can also substitute regular sugar.