Sometimes, you just really want hot fudge sauce....or specifically a Peanut Buster Parfait . . .which is basically all about the hot fudge sauce. Just sayin'. And truth be told, you are too lazy to go drive to DQ to get a PBP. And hot fudge is kind of spendy at the store. So instead, just make up a batch of this easy and decadent hot fudge sauce. Pour it over ice cream while the sauce is still warm....mmmmm. Or, eat is straight from the pan - I'm not here to judge. Just sayin'.
Please note that this recipe does use a little instant coffee. It is not enough to make it coffee or mocha flavored. Rather, it just adds a little bit of dimension to the flavor. If you've ever worked in a restaurant that serves hot fudge, you likely may already know that it is very commonplace to thin out the fudge sauce with coffee when it gets too thick. So, don't be afraid! You will love it!
Hot Fudge Sauce
Yield: 1 Pint
1/2 Cup Salted Butter
1/2 Cup Cocoa Powder
1 Can Sweetened Condensed Milk
1/4 Cup Half and Half (or whatever kind of milk you have on hand)
1 Teaspoon Instant Coffee (optional)
Step 1: In a saucepan, melt the butter over low heat. Once melted, add the Half and Half, cocoa powder and instant coffee. Stir until the instant coffee and cocoa powder is dissolved. Remove from heat.
Step 2: Add the sweetened condensed milk to the pan and stir until combined. If it seems too thin - place back over low heat and stir until desired consistency. Too thick? Add a little more Half and Half if necessary. Serve warm. Store any leftover in the fridge. This will keep up to a month if stored in the fridge.