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Recipe Source

Best Hot Fudge Sauce - The stay at  home chef

Buttered Pecans - The Perfect Scoop By David Lebovitz

Ingredients 

Hot Fudge

1/2 cup salted butter

1/3 cup unsweetened cocoa powder

2/3 cup milk chocolate chips

2 cups granulated sugar

12 ounce can evaporated milk

1 teaspoon vanilla extract

Butter Pecans

1 ½ T Butter, salted or unsalted 

1 ½ c Pecans

¼ t coarse salt

Special Equipment 

1 skillet

Sheet Pan

Sauce pan

Steps 

Hot Fudge

• In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.

• Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.

• Remove from heat and add vanilla.

• Pour the mixture into a blender and blend the mixture for 2 whole minutes.

Buttered Pecans

• Preheat oven to 350 Degrees

• Melt the butter in a skillet. Remove from the heat and toss the pecans with the melted butter until well coated. Then sprinkle it with salt.

• Spread evenly on a sheet pan, and toast in the oven for 10-12 minutes, stirring once during baking. 

• Remove from the oven and cool completely.