Mexican Fudge Sauce
If Mexican chocolate is unavailable, try this fudge sauce. Store leftover sauce in a covered container in the refrigerator. If the sauce becomes too thick, thin it slightly by adding a little boiling water.
Yield: 3 cups
1 (12 oz.) can evaporated milk
1 3/4 cups sugar
4 (1 oz.) squares unsweetened chocolate, broken into pieces
1/4 cup butter or margarine
1 teaspoon pure Mexican vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon grated nutmeg
1. Heat milk and sugar in a medium-size heavy saucepan, stirring constantly, until mixture simmers.
2. Add chocolate and stir until melted. Beat until smooth. (If sauce has a slightly curdled appearance, beat vigorously; it will become creamy smooth.)
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