Recipe by Mimi in Maine
This came from my niece years ago and is the very best sauce I have had. It is thick and chocolaty (if that's a word). It is easy to make and you don't have to worry too much about any lumps because you put it through a sieve when done. It is so creamy. Put some in a pretty jar and give as a gift with an handmade tag.
Top Review by Chef Remy #186273
Wow! Fantastic hot fudge - rich, creamy and tasty! I scaled it down to 7/8 (.875) cup because it was just me and the kids eating and it came out fantastic. I used skim milk because it was what I had available - worked fine. Tasted great over ice cream and bananas. The kids ended up eating a second round of fudge and bananas. On the ice cream and fudge, I could have thrown some almonds and whipped cream on it for a great sundae. Excellent recipe - will make again (and again, and again...). The kids and I were very happy with the consistency (even with skim milk), but for those who want "thicker" fudge - try substituting a 14oz can of evaporated milk, or heavy cream instead of milk.
- 1⁄2 cup butter (a must)
- 2⁄3 cup cocoa
- 6 tablespoons flour
- 2 cups granulated sugar
- 2 cups milk
- 2 teaspoons vanilla
Directions See How It's Made
- In a 2 quart saucepan mix the sugar, flour, cocoa together.
- Add the butter and milk.
- On a medium heat bring to a low boil and cook till thick, whisking all the time as you don't want it to stick and burn.
- Cook about an extra 1/2 to 1 minute.
- Remove from heat and add the vanilla.
- Put through a sieve to get any would-be lumps out.
- Result is a creamy, thick sauce.