Monthly Archives

February 2013

Dessert, Group Gathering, Recipe

Hot Fudge Sauce

I love to make homemade hot fudge a few times a year as a special treat.  This Hot Fudge Sauce is best served slightly warm or at room temperature and will keep for a long time in the fridge.  I like to make a batch to serve with ice cream for a group gathering – one batch has ~20 servings.

Hot Fudge Sauce 

  • 1/2 cup butter
  • 5.33 oz evaporated milk
  • 2 1/2 cups powdered sugar (measured and then sifted, or stirred with a whisk)
  • 6 squares unsweetened chocolate
  • 1 teaspoon vanilla
  1. Using a double boiler (or a large skillet placed on top of a pot with boiling water – that is what I use), melt the butter and chocolate, stirring with a wooden spoon.  
  2. Add the milk and stir with the wooden spoon until combined.
  3. Using a whisk or wooden spoon, add the powdered sugar a half a cup or so at a time, stirring to combine, and whisking out any clumps.
  4. Remove from heat.  Add vanilla. Stir vigorously.
Drink, Group Gathering, Recipe, Shower

Hot Spiced Tea recipe

Hot Spiced Tea is my grandmother’s recipe.  I usually make this tea when I need a hot drink for a group, and I often make it during the first really cold weekend each fall.  I like using decaf tea, especially for showers, because more nursing mommas and mommas-to-be can partake.  I have also made the tea with half the amount of sugar, and increased the amount of juice.  Lately, I have started using 1 1/2 cups of raw sugar, and I really like the slight difference in flavor from granulated sugar.

Hot Spiced Tea

  • 2 cups sugar
  • 4 cups water
  • 4 cinnamon sticks
  • 5 oranges
  • 5 lemons
  • 8 cups water
  • (Lipton) ice tea bags (I recommend decaf)
  1. Make the strong tea.  Bring 8 cups of water to a boil, in a stock pot.  Turn off heat.  Steep the Lipton Ice tea bags required for 8 cups (2 quarts) of water.  Let steep for longer than directed.
  2. While the water is heating up for the strong tea, heat 4 cups of water and the 2 cups of sugar, in a smaller sauce pan, until the sugar water starts to boil.  Turn off heat.  Add cinnamon sticks to the sugar water and cover.  Let stand for at least 10 minutes, and up to 1 hour.  Remove the cinnamon sticks.
  3. Juice the 5 oranges and 5 lemons.
  4. Combine the juices and sugar water into the tea.  Keep hot, but not boiling.