(happy music)

- Well, it's Christmas Eve,

and I'm serving dinner forpeople at my house tonight.

Maybe you are too, for certain tomorrow,

I'm sure that we are allfeeding people in our homes.

So I thought I'd share a favorite recipe

of my family's with you, thatI think your family will like.

It's hot fudge sauce.It couldn't be easier.

My kids love this. It'sa Christmas tradition.

We give it as gifts to people as well.

I've got a few ingredients here,

'cause that's all it takes to make.

It's really simple, but mostof all, it's really delicious.

So I'm gonna show you how you can do this

for your family and for your friends.

You could even do this for New Year's Eve.

I'm gonna start to melt that butter.

And while the butter is melting,

put in a packet and 1/2 ofunsweetened baking chocolate,

actually two, four, six

of the little rectangles of chocolate

I'm gonna melt all that together.

I'm doubling the recipe, sothis is two cups of sugar,

and it says a small can ofCarnation evaporated milk.

So this is actually a large can.

I'm gonna put a little bit of that in,

and a little bit of the sugar.

And I just alternate those.

But what I do is I stir it in the process.

Don't tell the Robertson's, (laughing)

'cause I might give Patsome of this for Christmas,

and he won't eat it if heknows how much sugar is in it.

(laughing) Okay, there, that'swhat I want right there.

And I just let it go for a little bit,

but I stir it consistently.

It almost looks likeit's got a little skin

going on the top of it.

let it do this, and let it do that.

Once I do this, and I just, for me,

I don't even let it cool that much

before I put the vanilla in.

I just make sure I take it off the heat.

I let it stop boiling.

Of pure vanilla in there,

and then I just stir thatin, and you let it cool down.

And it will, when you pourit into your quilted jars,

I refrigerate it, it will solidify.

And so people can scoopout as much as they want.

And you just drizzleit over your ice cream,

and I promise you, you will be hooked.

So I've let this cool for a little bit.

And if I were giving this tofriends, or school teachers,

I would just simply fill up

one of these little quilted jars.

Let that cool for a bit.

There we go.

And if you're in my house for dessert,

I would do this for you.

And of course, depending onwhether you really liked pecans,

or chopped walnuts, or whatever on top.

It's also so pretty, you know,there's something just so.

Now, it doesn't get hard, hard,

but it does just taste good.

So there you go.

Dessert for Christmas and forNew Year's Eve, bon appetit.

(happy music)