This delightful dessert topping is delicious and has less sugar than most. Plus, it is packed with nutrients and fiber, thanks to one of my favorite pantry staples, California Prunes. Trust me, no one will even know they're in there!
1 1/2 cups half and half
1/2 cup prune puree
1/4 cup brown sugar, packed
3 tablespoons unsalted butter
2 1/2 cups semi-sweet chocolate chips
1 tablespoon vanilla extract
In a medium-sized saucepan, combine the half and half, prune puree, and brown sugar by whisking over medium heat until the mixture is smooth, has thickened, and small bubbles form around the edges.
Stir in the butter until it melts, then turn off the heat.
Pour in the semi-sweet chocolate chips and allow them to sit undisturbed in the mixture for 2 minutes.
After 2 minutes, add the vanilla extract and then whisk to incorporate the extract and the melted chocolate chips.
Serve warm or cool.
To reheat chilled hot fudge sauce, use low power in the microwave, or if stored in a glass jar, place the jar in a saucepan, fill the pan halfway up the side of the jar with water, then gently heat over medium heat until simmering. Take caution when removing the glass jar from the simmering water. The glass and the contents inside will be hot.
This hot fudge sauce can be stored in the refrigerator in a jar with a tight-fitting lid for up to 10 days.
You can freeze this hot fudge sauce for up to 3 months to store it longer. To thaw, use low heat in the microwave or reheat over medium heat on the stovetop.
Find it online: https://thismessisours.com/hot-fudge-sauce-recipe/