You want some hot fudge? Do you have 15 minutes? You can make your own at home–you probably have all the ingredients in your pantry right now!
This recipe is adapted from one I found on All Recipes called Sue’s Hot Fudge Sauce. It’s an easy way to make hot fudge that uses cocoa powder instead of baking chocolate. I have modified the recipe a little from the original because it was so super sweet – I added a little salt to balance the sweetness and some more cocoa powder. Be sure to use a big enough pot – you don’t want to get burned or have a mess from boiling over the pot. I’d also recommend using an immersion blender in the pot instead of transferring the hot sauce to a standard blender. Much safer and less clean-up!
Have I convinced you that you can make your own hot fudge at home? If you try is share your results in the comments section. Enjoy!
1 cup (2 sticks) of butter
1/2 cup unsweetened cocoa powder
3 cups white sugar
1 (12 ounce) can of evaporated milk
1/2 tsp salt
1 tsp vanilla extract
Combine all ingredients except vanilla extract in a large pot. Cook on medium heat until mixture comes to a boil. Whisk continuously as it boils, for 7-8 minutes. Remove from heat and stir in vanilla. Blend in the pot with an immersion blender (stick blender) or transfer to a standard blender and blend for 4 minutes.
- Serve hot over vanilla ice cream! or make brownie sundaes!
- Yield is approximately 4 cups.
- Refrigerate unused portion. Leftovers may be grainy, but will smooth out when heated and stirred.
- Reheat in small batches in the microwave.
- Can be used as a chocolate fondue with fresh fruit, pound cake and pretzels.
Bring it up to a boil and be careful! Mine almost boiled over as you can see. I had to keep whisking to prevent a huge mess. Bigger pot next time!
Using an immersion blender to smooth it out. If you don’t have a blender, or don’t want the hassle, it will probably be fine without blending. Just makes it extra smooth and nice!
And the payoff! So delicious over vanilla ice cream. It would also make a great chocolate fondue dipping sauce!
I like to make my own bread when I can, but sometimes life happens and I just have to buy a loaf at the store. Or we’re having hamburgers and I need buns. I am able to make my bread go farther by making my own croutons. It’s very easy and they turn out great. Much healthier than fried croutons from the store.
Tip for breads: Keep your breads in the refrigerator to extend their life. It’s very important if you make bread from scratch as it has no preservatives and will mold quickly in a warm kitchen.
- Start collecting bread pieces to use by placing a gallon size zip-top bag in the refrigerator.
- Fill with bread heals (end pieces) and old/stale bread.
- Most types of bread will work: sandwich breads, bakery breads, bagels, hot dog/hamburger buns.
- When the bag is full it’s time to make croutons!
To make the croutons:
- Dice up bread pieces into small cubes
- Place in a bowl and drizzle with a little olive oil, toss to coat
- Sprinkle with grated parmesan cheese and toss again
- Bake at 400° for 20 minutes, checking after 15 minutes
- Allow to cool and store in an air-tight container
Finished Product. These got a little more browned than I intended.
Looking for an easy and delicious family meal? Try livening up spaghetti night by making your own meatballs!
It’s very easy to make meatballs that turn out great every time.
1 package Mild Italian sausages (uncooked)
2 lbs. ground beef
½ c. shredded parmasean cheese
½ c. plain bread crumbs
3 TBSP dried parsley
*optional: add minced onion and fresh garlic
Remove the casings from the sausages by cutting lengthwise and peeling.
Break up the meat into small pieces and put it in a large mixing bowl. Break up ground beef and also place it in the bowl. Add the parmesan, bread crumbs, parsley and eggs. Mix by hand until combined. Roll the meat into small balls, about 1½-2 inches in diameter. Place formed balls into two 9″x13″ baking dishes. Bake uncovered at
400° for 45-55 minutes. At the end of cooking time take a meatball out and cut it open to check doneness. It should be cooked through – no pink. Makes approximately 40 meatballs.
You can cook the meatballs ahead of time and place in a covered container in the refrigerator until dinner time. When you are ready to start dinner, place the cooked meatballs in a 12″ skillet. Add 2 small jars of your favorite pasta sauce and simmer until meat is heated through, about 15-20 minutes. While meatballs and sauce are heating, cook pasta according to package directions.