Whether you’re needing a desert in a jiffy or just craving chocolate, this recipe will take care of you. It’s made with staples that are almost always on hand, so you can usually make it without a trip to the grocery.
Into a saucepan, measure 3/4 cup sugar, 1/2 cup unsweetened cocoa, 2/3 cup evaporated milk and 1/3 cup light corn syrup. (regular milk will work if you don’t have evaporated milk – the sauce just won’t be quite as thick and creamy and may require a little longer cooking time. It’s still yummy, though!)
Note regarding evaporated milk: You’ve heard about the time Dad and I made homemade ice cream that the dogs wouldn’t even eat. Well, it all began with evaporated milk.
It was my first significant cooking mistake as a young bride, and I want to spare you the same experience. Not that you’ll ever be a young bride. You know what I mean.
Dad and I had fallen into a friendly homemade-ice-cream-making competition just after we married and before he began vet school. He worked as a hired hand in the trailer park where we lived and would come home tired and weary from manual labor in the Alabama summer sunshine. Homemade ice cream seemed just the thing, so we made a batch. Then our neighbors across the road, also a newly married couple, made a batch. Then we made another. It became a friendly back and forth occurrence.
Each time we would experiment with a new recipe. Granny Newton made wonderful ice cream when I was a girl, so we tried her recipe one time. It was the usual stuff. Milk. Eggs. Sugar. Evaporated milk.
I got to the grocery without my list. Most of the ingredients were so basic that I could easily recall what I needed. Milk. Check. Eggs. Check. Then I was in the baking aisle. Evaporated milk. Sweetened condensed milk. They were right beside each other. Which one was it? I had never cooked with either and couldn’t remember what the recipe said. I figured we were making ice cream, and ice cream is supposed to be sweet, so I went with the sweetened condensed variety.
They both said milk after all. Even if I didn’t have what the recipe called for, it would surely work.
Those were my thoughts when we doubled the recipe. Oh, yes. We were so sure this was going to be our piece de resistance that we made extra. This meant four cans of sweetened condensed milk.
Without a can of sweetened condensed milk open in front of you, this story may have very little meaning. Just know that each can has about 42 cups of sugar in it.
We mixed and stirred and cooked the cream. We cranked the ice cream freezer – yes, we did it by hand back in the old days – and began to look at each other with puzzled glances. Why isn’t it freezing? What’s taking so long?
After more than enough time, we surrendered and figured it must be the weather or something completely out of our control that was preventing our delicious ice cream from hardening. No matter, we decided. We could just eat it a little runny.
We served up dishes to Andy and Peggy and for ourselves and decided to give it a go.
I can’t remember if I spit when I took that first bite or not.
It is true, though, that neither their dog nor ours would eat it when we set out dishes for them. It really was that bad.
The moral of this story is to never go to the grocery store without a list.
But back to the recipe now:
Turn stove to medium. Stir these ingredients with a whisk until the mixture starts to boil. Continue stirring while it boils for 3-4 minutes.
Turn off the heat and add 1/3 cup butter and 1 tsp. vanilla.
You can pour it over a scoop of ice cream. Put sprinkles on there, and you’ll look really festive. If you have cookies or brownies, you can put a scoop of ice cream on top of one and then drizzle the sauce over the whole affair. Drizzle on pie. This list of uses for hot fudge sauce could go on and on . . .
Sorry we only put it on ice cream today, Lee. There is pie with ice cream and hot fudge sauce in your future.
With homemade hot fudge sauce, you can have a tasty, elegant dessert in a very short while.
(If you don’t tell the story about mine and Dad’s ice cream, that is.)
Know that I love you,
P.S. I store the leftovers in a Mason jar and just pop it in the microwave to reheat (without the metal lid, of course).