Hot Fudge Sauce

Hot Fudge Sauce

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Penny Burdge


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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Makes about 2 Cups sauce
5 Min
10 Min
Stove Top


  • 3/4 c
    granulated sugar
  • 1/2 c
    high quality cocoa (i use droste)
  • 2/3 c
    can of evaporated milk
  • 1/3 c
    light corn syrup
  • 1/3 c
    unsalted butter
  • 1 1/2 tsp
    pure vanilla extract
  • 1 pinch
  • 1/2 tsp
    espresso powder, instant

How to Make Hot Fudge Sauce


  1. Whisk together the cocoa and the sugar in a saucepan.
  2. Blend in the corn syrup and evaporated milk.
  3. Cook over medium hear, stirring constantly until the mixture comes to a boil.
  4. Boil and stir for 1 minute.
  5. Remove from the heat, stir in the butter and the vanilla. Serve warm.

Printable Recipe Card

About Hot Fudge Sauce

Course/Dish: Chocolate Sauces
Main Ingredient: Sugar
Regional Style: American

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