Just in case you weren’t aware of the serious situation we’ve got going on here today, let me inform you.
Today, July 25th, is National Hot Fudge Sundae Day! Yahoo!
I feel very good about participating in this holiday. Just as a coincidence, July 28th is National Milk Chocolate Day. It seemed to me that those two holidays should be together. They want to be friends. The kind of friends that get together and eat good food. Really good food.
Like this chocolate sauce that is simple and so delicious!
This recipe comes from a compilation of family recipes that 2 of my sisters put together a few years ago. This is one of the recipes that I wished I had tried sooner! Just melt two chocolate bars with a can of sweetened condensed milk and you’ve got some pretty awesome stuff to put on top of your ice cream. Take it to the next level, if you will.
Just as a note about this recipe, I’m pretty sure that the intended Symphony Bar is the plain Milk Chocolate one. But since toffee and almonds are never a bad thing in my book, I used that kind this time around. Either way, it is delicious.
- 1 large (4.25 oz) Hershey's Milk Chocolate Bar
- 1 large (4.25 oz) Symphony Bar
- 1 can sweetened condensed milk
- evaporated milk, for thinning
- Break up chocolate bars in small saucepan and cover with the sweetened condensed milk.
- Heat over medium-low until melted and smooth (unless you used the toffee and almond Symphony bar), adding evaporated milk teaspoons at a time to thin to the desired consistency.
- Use on ice cream, with fruit or just about anything.
Keep leftovers in an airtight container in the fridge for up to 2 weeks. Reheat, covered, in the microwave for about 1 minute.
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