The BEST Hot Fudge

This is the Livingston family (my mom's side) hot fudge recipe and I bet you can't find a better and easier hot fudge recipe any where! I've even had the hot fudge at Ghirardelli Square in San Francisco and I think this recipe is better. Now my mom and uncle can't agree on how my Nana makes it, so I will give you both variations and they're both good and very similar. And coincidentally, Our Best Bites hot fudge is very similar to our family's recipe, too, so I am including it.

My Mom's Ingredients

2 squares Baker's Brand unsweetened chocolate

1/4 c. (or half a stick) of REAL butter

14 oz can sweetened condensed milk (Eagle Brand recommended)

My Uncle's Ingredients

2 squares Baker's Brand semi-sweet chocolate

1/2 c. (or whole stick) of REAL butter

14 oz can sweetened condensed milk (Eagle Brand recommended)

(clearly more sugar and fat)

Instructions

Melt chocolate and butter in microwave (about 30 seconds). The butter will melt quicker, so you'll need to stir the chocolate squares until they dissolve. You can also do this on the stove top if you prefer. Then stir in the sweetened condensed milk until combined and microwave until hot (about another 30 seconds). Ladle generously over your best vanilla ice-cream!

Our Best Bites

Hot Fudge Sauce

Ingredients:
3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips

1/4 C butter (that’s a half of a stick folks. Admit it, at least one of you didn’t know that)

1 Can Sweetened Condensed Milk

*I wouldn’t use milk chocolate for this, it’s way too sweet, however both dark and bittersweet are awesome

Instructions:
1. If you’re using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.
2. Okay, it’s not rocket science. Put it in a pan on medium heat and melt it all together till it’s smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let’s be honest, you’ll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by. This serves the same purpose as the always-open bags of chocolate chips that Kate and I both have in our pantries. Don’t deny it Kate.