DAIRY HOLIDAY: HOT FUDGE SAUCE

INGREDIENTS:

4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup heavy or whipping cream

DIRECTIONS:

Melt the chocolate and butter, stirring frequently, in the top of a double boiler over simmering water. Add the cocoa and whisk until dissolved. Using a slotted spoon, gradually stir in the sugar. (The mixture should be the consistency of wet sand.) Cook, stirring occasionally, over simmering water for 20 minutes. Check the water level in the double boiler occasionally and replenish if necessary. Gradually stir in the milk and cream and keep stirring until completely blended. Continue cooking, stirring and checking the water occasionally, for 1 hour. The fudge is ready when it is completely smooth and all the sugar is dissolved.

Makes generous 1 quart

VARIATIONS:

PEPPERMINT HOT FUDGE:
Add 1/4 teaspoon peppermint extract.

GRAND MARNIER HOT FUDGE:
Add 3 tablespoons of Grand Marnier.

ALMOND HOT FUDGE:
Add 1/2 teaspoon almond extract.

VARIATIONS:

PEPPERMINT HOT FUDGE: Add 1/4 teaspoon peppermint extract.

GRAND MARNIER HOT FUDGE: Add 3 tablespoons of Grand Marnier.

ALMOND HOT FUDGE: Add 1/2 teaspoon almond extract.

PEPPERMINT HOT FUDGE:
Add 1/4 teaspoon peppermint extract.

GRAND MARNIER HOT FUDGE:
Add 3 tablespoons of Grand Marnier.

ALMOND HOT FUDGE:
Add 1/2 teaspoon almond extract.