hot fudge sauce
No Image
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.
►
yield
serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For hot fudge sauce
-
3/4 cgranulated sugar
-
1/2 chigh quality cocoa (i use droste)
-
2/3 ccan of evaporated milk
-
1/3 clight corn syrup
-
1/3 cunsalted butter
-
1 1/2 tsppure vanilla extract
-
1 pinchcinnamon
-
1/2 tspespresso powder, instant
How To Make hot fudge sauce
-
1Whisk together the cocoa and the sugar in a saucepan.
-
2Blend in the corn syrup and evaporated milk.
-
3Cook over medium hear, stirring constantly until the mixture comes to a boil.
-
4Boil and stir for 1 minute.
-
5Remove from the heat, stir in the butter and the vanilla. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT