Hot Fudge Topping like Cracker Barrel puts on their Chocolate Cobbler

14-oz can Eagle Brand Milk
1-oz. Square unsweetened baking chocolate (not the kind in the pouches)
1 cup Hershey's Milk Chocolate Chips please, not semi-sweet
3 tablespoons light Karo Syrup
3 tablespoons butter or margarine

In top of double-boiler over simmering water mix all ingredients as given above, using rubber bowl scraper to stir till smooth. Soon as all is smooth and melted. Set timer for 10 minutes and stir often till end of the 10 minutes when you remove from over the hot water. Whip it briefly with the rubber bowl scraper, which gives it the same texture as fudge makers give their fudge when using those big paddles on the marble tables. Let cool. Refrigerate tightly capped to use within few weeks. 
Freeze to use within a few months. 

Makes 2 cups sauce

NOTE: When you rewarm sauce use lowest temperature on microwave or over hot water again but direct heat will only scorch sauce.


Restaurant Recipe Secrets
By 
Gloria Pitzer

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