Chocolate Fudge Sauce 

Thick intense chocolate flavor, doesn't compare to any other hot fudge. Two different recipes

~Very sophisticated sauce, absolutely creamy result.
In 4 qt pot melt:
3/4 c butter
3/4 c cocoa powder
-OR-
1/2 c butter
4 oz unsweetened chocolate

Whisk in:
1 lb package powdered sugar
12 oz EVAPORATED milk*
*see recipe for homemade condensed milk*
Bring to a very gentle boil and cook uncovered for about 30 minutes, whisking often.

Pour into mixer bowl and add:
approx 1 t vanilla, more to taste
speck of salt to taste
Beat 5 minutes on low speed.

Keep in refrigerator in two pint jars (so you don't have to reheat the fudge too many times).  To reheat, place jar in warm water, being careful again, not to get any water into the chocolate. **Also don't burst the jar putting it from the refrigerator into hot water.
~Simple sauce with ingredients I always have on hand. Keeps in the fridge for a long time. You can spoon it out for a soft truffle anytime, or warm for ice cream topping, or use on a cake or a cookie.
~Makes 2 pints (use 8 qt pot to double recipe)

In medium saucepan boil:
1 c water
whisk in:
3 1/2 oz unsweetened baking cocoa powder
1/4 t salt
3 1/2 oz turbinado sugar or cane sugar
6 oz dark chocolate bar or chocolate chips

Whisk and bring slowly to a very gentle boil. Simmer very gently 5-15 minutes.

Whisk in:
1/2 c unsalted butter
simmer another 5-15 minutes or so

Whisk in:
8 oz milk or heavy cream

Simmer gently again 5-15 minutes. It will thicken when it is done. Taste for it to become smooth and creamy.

Add vanilla and additional salt to taste.

*Adding a whole can of coconut cream,  made a creamy chocolate BUT on ice cream the coconut clumped up and made it gritty.

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