Recipe courtesy of Brad Stocks; adapted slightly by Carma Christensen
Makes about 3 cups.
2 c. sugar
4 T. cocoa
4 T. all-purpose flour (rounded)
1 13-oz. can evaporated milk or 1 2/3 c. light cream
2 T. butter or margarine
1-2 t. vanilla
Thoroughly combine sugar, cocoa, and flour in a sauce pan. Add evaporated milk and mix. Heat on high, stirring constantly, until the mixture boils and begins to thicken. Boil 3-5 minutes on low heat, stirring constantly. Remove from heat and add the butter and vanilla. Stir until the butter is melted. Serve immediately over ice cream. If the hot fudge is too thick, reheat carefully over low heat with whole milk.
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