Chewin'

the News

December 2005

Fudge Sauce

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Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Ingredients:
Semisweet chocolate chips	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Margarine	6 T.	3/4 C.	1 C. + 2 T.	1-1/2 C.	1-3/4 C. + 2 T.	2-1/4 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Evaporated milk	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:

In a saucepan, melt the chocolate chips and margarine. Stir in the sugar. Mixture will look grainy. Gradually stir in the evaporated milk. Bring to a boil. Reduce heat to low and boil for 8 minutes, stirring frequently. Remove from heat.

Serving Directions:

Allow to cool some. Mixture will thicken as it cools.

Comments:

This is great over ice cream or as “frosting” for Chocolate Fudge Cake. Store in the refrigerator. Sauce can be thinned in the microwave. Heat it for 15 to 30 seconds. 

Nutritional Info: 

Per Serving: 158 Calories; 9g Fat (46.4% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 68mg Sodium. 

Exchanges: 1-1/2 Fat; 1-1/2 Other Carbohydrates.

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