Hot Fudge Sauce
This warm, rich, and chocolatey Hot Fudge sauce is the perfect topping for vanilla ice cream, brownies, or ice cream cake roll. There are endless ways you can enjoy this heavenly recipe!
Servings: 1 serving
- 2 cups granulated sugar
- 4 tablespoons cocoa powder - I used natural unsweetened (Hershey's brand)
- 4 tablespoons all purpose flour - see notes
- 1/2 teaspoon salt
- 1 12 oz can evaporated milk
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
In a medium saucepan whisk the sugar, cocoa, flour, and salt.
Pour in the evaporated milk and mix until combined.
Place the pot over medium to medium low heat. Bring the mixture to a boil and boil for 3 minutes, stirring constantly. The mixture will thicken slightly, but be careful to not boil too long. The longer you boil, the thicker it gets.
Remove from heat and add the butter and the vanilla extract. Whisk vigorously until smooth.
Store, covered, in the refrigerator.
I haven't tried this, but you can try substituting gluten-free flour for the all-purpose flour. I suggest you use a brand/product similar to Bob's Red Mill 1-to-1 baking flour.
To reheat hot fudge, microwave in 10-15 second intervals until warm.
If the sauce ends up being too thick stir in a splash of milk.
Nutritional information is based on 1 serving.
Recipe from my mother-in-law.