Nana's Hot Fudge Sauce

Some recipes are more than ingredients—they're memories. Scot and Rob have been friends since they were 10 or 11 years old. When Amy and Rob got married, Scot stood beside them as best man. Decades later, our families are still close, getting together for an annual adventure whenever we can.

When Amy and Rob’s kids were little, they affectionately called Scot’s mom Nana. That’s where this recipe comes from. Nana made an incredible hot fudge sauce—thick, glossy, and especially good over vanilla ice cream.

We're honoring Nana’s original recipe with just one small change. Over time, we found it a little too sweet for our taste. So we swapped the original dark chocolate chips for our Fresco 100% Chocolate Medallions. The sweetened condensed milk provides all the sugar you need, and the 100% chocolate delivers a deep, bold, chocolatey flavor.

INGREDIENTS

• 1 can sweetened condensed milk
• 8–12 oz Fresco 100% Chocolate Medallions
• 1 tsp vanilla extract
• Hot water

INSTRUCTIONS

1. Combine sweetened condensed milk and chocolate in a double boiler or microwave-safe bowl.
2. Use 8 oz of chocolate for a sweeter sauce, or up to 12 oz for a more intense chocolate flavor.
3. Heat gently, stirring until melted. If using a microwave, heat on low to medium power in 30-second intervals, stirring in between.
4. Stir in the vanilla extract.
5. Add ½ cup hot water and mix until smooth. Continue adding hot water, a little at a time, until you reach your desired consistency.

Serving suggestion: Pour generously over vanilla ice cream, fresh berries, or whatever makes you happy.