Chewin'

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July/August 2003

Hot Fudge Ice Cream Topping

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Meals:	1	2	3	4	5	6
Makes:	1-1/3 C.	2-2/3 C.	4 C.	5-1/3 C.	6-2/3 C.	8 C.
Ingredients:
Cook Chocolate pudding mix; not instant. 4 serving size.	1 box	2 boxes	3 boxes	4 boxes	5 boxes	6 boxes
Sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Butter or margarine	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.

Assembly Directions:
In a medium saucepan, combine the pudding mix and the sugar. Add the water and stir with a whisk to combine. Put the pan on the stove over medium heat, and continue to stir until it boils. Remove from the heat and add the butter. Stir until the butter is mixed in. Set aside to cool completely.

Freezing Directions:
Once the mixture is cool, package it in appropriate sizes for your family. For me, that means dividing it between 3 small rigid containers, each holding just over 1/3 C. each. Seal, label and freeze.

Serving Directions:
Thaw the container of topping overnight in the refrigerator. To serve, heat the container in the microwave for 30 seconds on high and stir. It should be getting warm. Heat for another 30 seconds on high. It should be hot and bubbly around the edges. Stir and serve.

Tammy’s Comments:
This quick and easy recipe makes a rich hot fudge sauce. As the sauce cools, it may form a ‘skin’ on top. Which may give you lumps in your sauce. But after re-heating in the microwave, my sauce was silky smooth. If you don’t like the skin that forms, place a piece of plastic wrap on top of the sauce as it cools. Not over the pan, but actually down inside the pan, touching the top of the sauce. When you pull it off, there won’t be any skin on the sauce. Use butterscotch flavored pudding for a Hot Butterscotch topping, for a change of pace.
 

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