Hot Fudge Sauce

So I've been a slacker and haven't posted a recipe in over a month...I've got lots saved in my drafts, but I just haven't gotten to posting any of them. But since I've been seriously obsessed with this hot fudge sauce for the last couple weeks I thought it was only fair to share the wealth and post the recipe!

I have been searching for a good hot fudge sauce recipe since I started making "The Bomb Brownies"...I've tried a few, but haven't been happy with them, then I remembered reading this post and I decided to try it.

The original recipe called for Carnation Evaporated Milk, but since I didn't have any and it was late at night and we just had to have hot fudge sauce on our vanilla ice cream I decided to improvise! I'm going to have to make it with the evaporated milk to see which one I like better, but let's just say I'm LOVING it just the way I made it...in fact I can't get enough of it and I've been craving it every day since - so much so that I had to run to the store to get some store bought ice cream when we ran out of the good stuff! Sadly it's not as good with the store bought ice cream, but I'll take what I can get;)

Hot Fudge Sauce
1 1/2 cups of butter (3 sticks for those of us in the US of A)
1 1/2 cups of whipping cream (or 1 - 12 ounce can of Carnation evaporated milk)
1 tsp vanilla
3/4 cup + 2 tbsp cocoa
7 1/2 cups powdered sugar (or 2 lb. bag of powdered sugar)

Combine the butter, whipping cream & vanilla in a saucepan and cook on medium heat until butter is melted. Then add the cocoa & icing sugar & mix well on low heat. Once it is mixed well (meaning you can get rid of as many of the little chunks as you can), pour it into a blender and puree it for a good 3-4 minutes. If all the little chunks haven't disappeared, puree it for a couple more minutes. (Beware not to fill the blender too full as the heat of the sauce will increase the pressure in the blender and if it's too full the top may pop off and make a huge mess...so you may just want to puree it in two batches to avoid this. Chris also suggested not putting the lid on too tightly as that will let the pressure escape, but I'm too nervous the lid will pop off to try this method and just stick with doing 1/2 batch at a time.)

Serve over vanilla ice cream...homemade is definitely the best;)

Note: I like it made with the whipping cream better!

Enjoy!