Over low heat melt butter thoroughly in a saucepan. Add sugar, milk, and cocoa. (You can also add a little vanilla–1 tsp. or so) Whisking briskly, bring to a boil–you can bring the temperature up to low/medium heat. Boil for 5 minutes, whisking constantly–it will make sure all the little lumps are removed! Remove from stove, then serve warm or cold. (It will thicken even more as it cools.)Keep refrigerated…will last 1-2 weeks. (Cool in jars before placing in the refrigerator.)TIP: This recipe is great for doubling, tripling…I've been quintupled it! One batch makes 2 half pint jars.
Nutrition Facts
The BEST Hot Fudge
Amount per Serving
Calories
228
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
62
mg
3
%
Potassium
188
mg
5
%
Carbohydrates
46
g
15
%
Fiber
1
g
4
%
Sugar
44
g
49
%
Protein
4
g
8
%
Vitamin A
127
IU
3
%
Vitamin C
1
mg
1
%
Calcium
132
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course :Dessert
Cuisine :Dessert
Keyword :easy desserts, hot fudge, hot fudge sauce, ice cream