Recipe by Pamela Joyce Ochsner
For hot fudge sundaes, waffes, hot fudge malts, a sauce that thickens and firms when poured over ice cream, the finest sauce for which, my mother made.
Top Review by Proud Veteran's wife
I followed the directions as stated. The sauce was very tasty. However, when it cooled and when added to ice cream the chocolate seemed to seperate. It had a nice fudge flavor though. Maybe it was the unsweetened chocolate I was using? Thank you so much! Made for Fall PAC 2008
- 4 ounces unsweetened cocoa or 4 ounces bittersweet chocolate
- 6 tablespoons water
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 dash salt
- 3 tablespoons butter
- 1 tablespoon vanilla
Directions See How It's Made
- Melt chocolate in water with sugar and dash salt until sugar is dissolved, and cook to soft ball stage. Remover from heat, and, without stirring, add butter carefully one tablespoon at a time, dropping around outside edges of sauce in pan. Add vanilla and allow to cool 20 minutes before stirring or using.