Prep 5 mins
Cook 10 mins
My mom used to make this when I was a kid. Last week, DH had eaten all the Magic Shell ( :) ) so I whipped out my cookbook & whipped this up -- it's just as I remembered! Quick, and with such a good flavor. While it's hot, it's kind of thin, like Hershey's syrup consistency-wise, but I like it best cold out of the fridge -- it's thick and pours sloooowly over the ice cream (or cake or whatever). Yum!
- 1⁄2 cup cocoa
- 1 1⁄2 cups sugar
- 1⁄2 cup light corn syrup
- 1 cup milk (I use skim b/c it's what I have on hand and it works fine)
- 3 tablespoons butter or 3 tablespoons margarine
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 dash salt
- Combine dry ingredients in medium bowl and set aside.
- Combine butter& all liquid ingredients-- EXCEPT VANILLA-- in saucepan over medium heat.
- Increase heat to medium high, and add dry ingredients.
- Stir until mixture comes to full boil.
- Boil 3 minutes.
- Add vanilla and let cool.
- Keeps well in fridge.
This is THEE BEST fudge sauce I've ever had. Was a huge hit at my DD's 4th b-day party. Five Stars all the way! I have made this again and again, its wonderful everytime. To the person who said that it was too runny....you must have done something wrong. I've never had it turn out less than perfect. My kids even love making chocolate milk with it! AWESOME recipe!!
Delicious! I used heavy cream instead of milk, and the sauce came out so rich and chocolaty, with a wonderfully smooth texture. Definitely a keeper!
I wish that I could give it 4 1/2 stars. It tasted soooooo good. I made it for ice cream sundaes and we did a taste test between this recipe and the Pioneer Woman's hot fuge sauce. The taste on this recipe won out and was much sweeter. I just wish that it was a little thicker. It's a good consistency once it's cooled off, just a little too thin for my liking warm. It will be my go to recipe but next time I will make it with cream instead of milk or add something to thicken it up.