- 1 package (3 ounces) ladyfingers
- 3 tablespoons butter or margarine
- 1/3 cup cocoa
- 1 cup confectioners’ sugar, sifted (measure, then sift)
- ½ cup evaporated milk or skimmed evaporated milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate morsels
Note: Strawberries, bananas, fresh or canned pineapple chunks and/or marshmallows can also be served in addition to the ladyfingers.
Separate ladyfinger halves and cut them apart. Place half at a time, spoke fashion on a microwave-safe plate, with split surfaces up. Microwave on high (100%) for 1 to 1 ½ minutes, rotating plate after 30 seconds if microwave oven is not equipped with a turntable. Ladyfingers should feel slightly dry. Turn ladyfingers over and place on a paper towel to cool. Repeat procedure with remaining ladyfingers. Ladyfingers may be toasted in advance and stored in an open container so they don’t soften.
Melt butter in medium size microwave-safe bowl, on high for about 30 seconds. Whisk in cocoa, sifted confectioners’ sugar, milk and corn syrup. Microwave on high about 2 minutes, until boiling; stir once.
Blend in vanilla and chocolate morsels; stir until morsels melt.
Pour hot fudge sauce into a ceramic fondue pot; keep warm. Serve with the toasted ladyfingers, ½” thick chunks of banana, capped strawberries, pineapple chunks, and/or marshmallows.
If fondue pot and forks are not available, divide hot fudge sauce among 6 custard cups or similar small dishes. Set each on plate with 4 ladyfinger halves, and a selection of the fruits and marshmallows. Salad forks may be used for dipping fruits.
- Any leftover fudge sauce can be used as an ice cream topping, if desired.