From the recipe author: This is my mother-in-law’s Christmas Eve hot fudge sauce. After a heavy dinner, she would serve it over peppermint ice cream for a light but festive dessert. I usually make a double batch and fill attractive jars for the perfect gift. It also freezes well for advanced preparation during busy holiday times.



This is a great base recipe to experiment with different cocoas, salts and extracts. Here are some suggestions for substitutions:

Cocoas: Dutch, Mexican, Mayan, Black Onyx

Salts: Ghost Pepper, Makrut Lime, Murray River, Chardonnay Fumee de Sel

Extracts: Almond, Cherry, Coconut, Peppermint, Hazelnut


Melt butter with milk in a small saucepan. Sift sugar, cocoa and salt together and whisk into the warm liquid. (Start with 1/8 tsp. salt and add more to taste as the mixture cooks, if desired.) Cook, stirring, until sugar dissolves and mixture just boils. Remove from heat and whisk in extract. Serve warm, or cool and store, sealed, in the refrigerator until ready to use.


About 2 cups

Thanks To

Mary Frieg, Savory Spice Shop—Colorado Springs, CO owner

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Cocoa Powder, Natural 12 floz bottle $8.50
Sea Salt, Mayan 2 oz bag $2.35
Vanilla Extract Mexican -2floz $7.95



Items in this Recipe

Have a Savory Spice recipe you would like to share?

“Every product that I have ordered has always been fresh and yields superior results whether I am cooking or baking. Thanks again and keep up the good work.”
-Penny H. of Gilbert, AZ

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?