Hot Fudge Sauce Recipe
YIELD
About 2 cups
INGREDIENTS
- 3/4 cup evaporated milk
- 1/4 cup unsalted butter
- 1 cup sugar
- 3/4 cup Natural Cocoa Powder
- 1/8 to 1/4 tsp. Mayan Sea Salt (to taste)
- 1 tsp. Pure Mexican Vanilla Extract
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NOTES
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
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DIRECTIONS
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.
THANKS TO
Mary Frieg
NUTRITION
Mary Frieg
NUTRITION
Gluten-Free
Nut-Free
Vegetarian