Hot Fudge Ice Cream Topping Recipe
- 2 cups sugar
- 1/4 cup baking cocoa
- 1 can (5 ounces) evaporated milk
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
- 1. In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers.
- 2. To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth. Yield: 2 cups.
1 serving (2 tablespoons) equals 163 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 67 mg sodium, 27 g carbohydrate, trace fiber, 1 g protein.
Reviews for Hot Fudge Ice Cream Topping
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.