Thriving Parents

shifting Parenthood from barely surviving to thriving

Recipe: Hot Fudge – Skinny or not?

Maybe about a month ago, I saw that Andrea posted a pic of what I thought was a partial picture of a hot fudge recipe.  I was about to head to the grocery store and coincidentally couldn’t get the idea of hot fudge out of my mind.  What’s that saying?  Don’t go to the grocery store hungry?  Well, I learned that you also shouldn’t go when you have a craving for something.

Here’s what I bought:

Now, truth be told I also bought this: 
You may not notice at first but the difference is that one of the cans of sweetened condensed milk is fat free.  I know, I know… You’re thinking hot fudge isn’t good if it’s partially fat free.  But you know what?  I made the fat free version first and it was really good.  
So here’s what you need:
1 small can of sweetened condensed milk (fat free or regular – either kind works)
1 bar of semi-sweet chocolate (the bar I bought was 4oz)
1tsp of vanilla
Directions:
Pour the sweetened condensed milk into a small pan on medium heat.
Break up the chocolate bar into smaller pieces (this one came scored into squares) and add it to the pan. Then add 1 teaspoon of vanilla.  It will still look pretty white until the chocolate is all melted.
Mix them together over medium heat until the chocolate is melted thoroughly.  See how the fudge in this picture is completely brown?  (Also, see how dirty my cooktop is?  Yikes!  It needs to be cleaned!  Any volunteers?)  Anyway, the 2 ingredients should be completely melted into each other at this point.
At first it will look a bit thin. 

Do you see how thin that looks dripping down from the spatula?  I promise it will get thicker.  Turn the temperature down to low and continue to mix and move the fudge around.  Working with chocolate can be difficult if you don’t keep the temperature low.  It burns easily and then not only will your fudge taste burned, your house will have a burned chocolate smell.  Not ideal.  (Although, honestly? Wouldn’t you still eat the fudge if it was a little burned?  No?  Well, then I wouldn’t either.  ::cough cough::)

As it cooks longer, the fudge will start to thicken like this:

And for some unknown reason you can see lumps in this picture.  Just keep stirring until it’s smooth and turn the stove off.

We tend to put the fudge on our ice cream when it’s hot.  I love when the ice cream gets melty. I also have very little self-control.  However, once the hot fudge cools, you can put it in a bowl with an air tight lid and store it in the refrigerator for at least a week.  I promise you, it will NOT last that long.  I just stick the whole bowl in the microwave and warm it up a little bit at a time when we want more.  If you’re the trendy kind, you can store it in a mason jar.  I?  I am not trendy.  Never was.  I have a ton of mason jars but no lids so a glass bowl it is for me.

So what do you think?  Would you make the skinny version or the not-so-skinny version?

xoxo
–k

Kristina Grum is a Certified Parent Educator who has over a decade of experience working with children, including being a classroom teacher. She currently teaches parenting classes in her local area and writes about shifting parenthood from barely surviving to thriving.

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Comments

    • KristinaGrum says

      You know, I didn't. I made them and threw away the packaging before I remembered. However, from a points stand point, I don't think the fat-free was much different. I usually just eat a little bit. But it's so good!