I did hot fudge a few months ago, and the crash test dummies were happy with the quality. Some did comment on the fact that they didn’t want me to use processed corn syrup. So, I decided to try it with honey. Next, I used super dark chocolate (85% cocoa) plus 60% cocoa, so 145% cocoa. Natural with some healthier ingredients but not enough to not want to eat it. I hope you like it.
4 ounces very dark chocolate (85%)
4 ounces bittersweet chocolate (60%)
1 cup honey (from Erin’s Elderberries)
1 1/2 sticks butter
1/4 teaspoon salt
10 ounces sweetened condensed milk
1 teaspoon vanilla
2 cups mini marshmallows
On medium heat in a two quart sauce pan, add butter, salt, and sweetened milk. Bring to a simmer.
Add honey and chocolate and stir. Cook for 15 minutes on medium low.
Add marshmallows and stir until dissolved.
Place in a jar to store in refrigerator.
Serve over ice cream or cream puffs.