hot fudge sauce
I found this recipe many years ago (1979) in a small (4" x 7") Hershey's Cocoa Cookbook. Of course it calls for Hershey's Cocoa, but I use Droste or other Dutch process cocoa instead. Over the years I added more vanilla, the pinch of cinnamon, and the espresso powder to enrich the flavor. For those unfamiliar, Dutch process cocoa has been "treated with alkali to reduce bitterness and acidity, resulting in a cocoa with dark color and deep, mellow chocolatey flavor." (from the Droste website). I guarantee this beats anything you can buy from the grocery store.
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prep time
5 Min
cook time
10 Min
method
Stove Top
yield
Makes about 2 Cups sauce
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup high quality cocoa (i use droste)
- 2/3 cup can of evaporated milk
- 1/3 cup light corn syrup
- 1/3 cup unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 1 pinch cinnamon
- 1/2 teaspoon espresso powder, instant
How To Make hot fudge sauce
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Step 1Whisk together the cocoa and the sugar in a saucepan.
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Step 2Blend in the corn syrup and evaporated milk.
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Step 3Cook over medium hear, stirring constantly until the mixture comes to a boil.
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Step 4Boil and stir for 1 minute.
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Step 5Remove from the heat, stir in the butter and the vanilla. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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