Hershey's Cocoa Fudge Sauce

Rich, homemade fudge sauce. The perfect topping to any sundae!

We had a family barbeque last night for our holiday weekend. It was the typical menu with burgers, brats, potato salad, slaw and baked beans. Man, was it good! There's nothing like the first summer barbeque.


When it comes to summer desserts. I like to keep things simple. For our dinner last night, I made some homemade brownies and let everyone create their own sundae with vanilla ice cream and various toppings. No brownie sundae is complete without some rich, hot fudge. This hot fudge recipe is one my mom has made for many years. It's from the 1934 Hershey's cookbook and has always been our "go to" hot fudge recipe.

It's so simple and takes no time at all. Don't buy store bought chocolate sauce...make this sauce now!

Ingredients

•  1/4 cup cocoa (I used Hershey's Special Dark cocoa)
• 3/4 cup sugar
• 1 tablespoon cornstarch
• A pinch or two of salt
• 1/2 cup milk
• 1/2 cup light corn syrup
• 2 tablespoons unsalted butter, softened
• 1 teaspoon pure vanilla extract

Directions

1. In a saucepan, whisk all dry ingredients together. Add corn syrup and milk and whisk until incorporated. Bring to a boil over medium heat for 5-7 minutes*.
2. Remove from heat and stir in softened butter and vanilla extract. Allow to cool slightly before serving. Cool completely before storing. Store in the refrigerator up to two weeks.
Yields: 1 1/2 cups of sauce
*The cooking time depends on the consistency you like. For a syrup-like consistency, cook for 5 minutes. For a fudge-like consistency, cook for 7 minutes.

Source: Hershey's 1934 Cookbook Revised 1971 Edition

A special thank you to the men and women who have paid the ultimate price for our country. They are the reason we live in this blessed country. To that I do not say "happy" memorial day but, "thank you" for the sacrifices you have made for our freedom. God bless America.