8 oz (227 g) orange cheddar, grated (675 ml/2 1/2 cups)

1 cup (250 ml) evaporated milk

1 tablespoon (15 ml) corn syrup

1/2 teaspoon (2.5 ml) dry mustard

1/2 teaspoon (2.5 ml) paprika

1/2 teaspoon (2.5 ml) salt

2 drops hot pepper sauce (or to taste)

In a saucepan off the heat, combine all ingredients. Cook over medium heat, stirring frequently until the cheese melts. Whisk until very smooth.

Transfer to a bowl. Cover with plastic wrap, arranging the wrap so it is resting on the cheese’s surface. Let cool partially and refrigerate until well chilled, about 3 hours.

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