HOT FUDGE, LIKE BROWN’S
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 262). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
I remember 2 Brown’s ice cream parlors [from my childhood in Southeast Michigan] – one in Royal Oak and one in Ferndale. When Brown’s went out of business, my dad took over their Ferndale building for his real estate office. That’s when I learned how they prepared their hot fudge topping. It’s entirely different than Sanders’ – with a unique, satiny texture and an unusual flavor!
INGREDIENTS:
2 cans (13 ounces each) evaporated milk
2 cups granulated sugar
Dash of salt
1-pound butter – margarine
1/3 cup dark corn syrup
12-ounce package semi-sweet, chocolate chips
1 pound, Kraft’s or Brach’s brand, light caramels
1 teaspoon vanilla
INSTRUCTIONS:
Put everything, except vanilla, in top of large double boiler, over simmering water, using electric mixer to beat it as it cooks until melted and smooth – about 30 minutes – or put it in blender, in small portions, using medium-high speed.
Add the vanilla last and give it another minute or two to blend (or beat). Makes 2 quarts. Keeps refrigerated for 6 weeks, well-covered. Freezes well for about 6 months.
See also…
