I have heard your cries, and I have an answer.
In support of IBOL Sundae, it is time I share the IBOL SuperSauce. When made to the below listed scientific standards, it can produce blindness. First developed by Hammurabi around 1703 BCE, it was considered his finest work and the pinnacle of his career until he got all crazy about the rules and stuff and started to write them down, too. Apparently, my dad and Hammurabi were buds and use to sit around and pass the time, eating ice cream with IBOL SuperSauce; that’s how it became a family favorite. [UPDATE: Super big thanks to CA Sister for the photos!]
Bittersweet Hot Fudge Sauce IBOL SuperSauce
4 ounces unsweetened chocolate
1 cup sugar
¾ cup evaporated milk
½ teaspoon vanilla
1. In a double-boiler, with water simmering in the lower part, melt the unsweetened chocolate in the upper part.
2. Stir in the sugar.
3. Cover, and with water simmering in the lower part, leave on the stove for 30 minutes. Stir once or twice.
4. VERY SLOWLY add the evaporated milk and vanilla while stirring. (Hint: I put the vanilla in the milk can and pour from there.)
5. Give a spoonful to the husband, you know, just to make sure it’s OK.
Refrigerate or freeze leftovers. Reheat in microwave as needed. (e.g. put a large spoonful in a dish, microwave on high for 15 seconds.)
Doubling the recipe works well. Best eaten with ice cream, but come on — it’s so good, you’re going to try some just with a big ol’ spoon, like it’s Nutella or something.
1. IBOL Sundae is…. Sunday.
2. Tuesday is the last day for getting boxes in the mail.
3. Make sure you’re using an address that includes “211th RSG” in it.
(This is the old IBOL 1 stuff — you can ignore it now)