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:


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—Colorado Springs, CO owner

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Savory Spice Shop Ingredients
Cocoa Powder, Natural 8 oz bag $8.25
Sea Salt, Mayan 2 oz bag $2.35
Vanilla Extract Mexican -2floz $10.95



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