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Birney's Hot Fudge Sauce Recipe

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This recipe for Birney's Hot Fudge Sauce, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Poltrock
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
3 tbsp. cocoa mix
1 can (regular) evaporated milk.
2 tbsp. butter (not margarine --butter is best)
1 Tsp vanilla

Directions:
Directions:
Mix sugar, cocoa and milk in sauce pan. Cook slowly and bring to a boil, stir constantly. (I use a wisk, and stir it ALOT , but not all of the time). WATCH IT CLOSELY , as it burns very easily and runs over easily. It thickens more upon cooling. Keep it at a low rolling boil for about 10 minutes, add the butter at some point during the boiling.

When done, add the vanilla and a dash of salt.
This will keep in the refrigerator , and is good hot or cold.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This hot fudge sauce originated in a restaurant called "Birneys" in downtown Grand Rapids, Michigan, at the turn of the 20th century and through about 1940. It was close to the old "Herpolsheimers" building. It was gone before my mom and dad arrived in Grandville, which was 1938.

 

 

 

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