Honestly? I have no idea where I put this recipe in my books. Except I know I love it so much, it has to be in them somewhere. Or several somewheres.
Now, there was a minor family squabble about this hot fundge sauce. See, my Auntie Bec preferred her hot fudge, which was essentially melting some chocolate chips with something else, who knows what. I don’t remember, it was too sludgy for me so I wasn’t a big fan and didn’t pay attention. This, mind you, was the only thing my AB made that I didn’t absolutely love.
But I was all about my Momma’s Hot Fudge. She didn’t make it often but I rememeber that every time she did, I was standing at the stove with her, waiting for that goodness to be done so I could devour it.
Now, you can devour it!
Give you family a thrill, try it out – you can thank me later.
2 T Cornstarch
3 T Cocoa
1 C White Sugar
1/4 t Salt
1 C Cold Water
½ T Butter
1 t Vanilla
How to do it..
Combine dry ingredients in saucepan. Add water and cook until thick (you may need to add bits more cornstarch to thicken) stirring constantly. Now, you can toss in the butter when this hot mess of deliciousness starts heating up and thickening or you can do it at the end. I do it at the end when it starts to get thick.
Once thick, add vanilla. Serve hot or cold over individual servings of ice cream. Then add whipped cream, chopped nuts and a cherry. I mean, you don’t have to do this last, but what’s the point of a hot fudge sundae unless you go whole hog? My advice: make it an occassion – go whole hog!