Thursday, December 16, 2010


This recipe for HOT FUDGE SAUCE is the best I've ever tasted.  It is quick to make, and keeps for several months stored in the refrigerator.  It is delicious on ice cream, the Elcaire Torte that I posted in one of my earliest posts, and I use it for our traditional Christmas Eve Dessert:  A homemade brownie, with a scoop of Peppermint ice cream, and then the hot fudge sauce poured over the ice cream, with a little candy cane poked in on top.  I can guarantee you won't find a better one!

Mix together:  4 Tablespoon cocoa
                     2 Cups sugar
                     4 Tablespoons flour
Add:              1 can EVAPORATED milk
                     1 square butter, belted
                     1 teaspoon vanilla
Bring all ingredients together in a saucepan.  Bring to a boil.  Boil and stir 4 minutes.  Pour into quart jar.  Cap.  Keep stored in refrigerator up to 3 months.  When ready to use and if you desire it warm, place in microwave for a minute.  Stir.  If you want it warmer or thinner, microwave a little longer, but don't over heat.  This makes almost a quart of hot fudge sauce.
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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