- 2 cups sugar
- 1/4 cup baking cocoa
- 1 can (5 ounces) evaporated milk
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
- 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.
- To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth. Yield: 2 cups.
Reviews forHot Fudge Ice Cream Topping
"Followed jekenns review and used half brown sugar and half white sugar, a dash of salt, 1/3 cup cocoa powder, and 1/4 cup chocolate chips and was very happy with the results."
"Excellent and so easy. Sometimes I just serve it up on a spoon!"
"Not sure what I did wrong but could NOT get the sugar to dissolve. It tasted wonderful but texture was not up to par."
"Excellent flavor and easy to make. I will cook a little longer next time since we prefer very thick fudge sauce. Highly recommend this recipe, thanks for sharing!"
"This is very easy and is good. taste just what I hoped it would and it is inexpensive"
"A good thick fudge sauce. Yummy!"
"Very good! We make this often..."