"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Fudge Sauce Topping Recipe

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This recipe for Hot Fudge Sauce Topping, by , is from The Kleymann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Hulbert
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1. Two cups of sugar, 2.One tablespoon of Hershey’s coco, 3.Just enough milk to provide a pasty/pancake batter consistency (If you add too much milk and the sauce is watery, just add more sugar.

Directions:
Directions:
Mix the sugar and coco in a sauce pan until you have a uniform/no-lump of coco mix in the saucepan. Add the milk to the sugar and coco mix to get the pasty consistency. Warm the mixture to a rolling boil while stirring. You’ll find that the longer you heat it, the harder the fudge is when it cools on the ice cream. Be careful not to overcook as you will end up with a rock hard, filling buster that you have to throw away. Experience is the best teacher and it is helpful to test the fudge sauce on a clump of ice cream to get the best mix for your taste and consistency..

You can adjust the amounts for the amount of servings that you expect to make and the amount of time that you cook it is critical to the hardness of the hot fudge when it cools on top of the ice cream.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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