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Hot Fudge Sauce - Betty Reese March 1963 Recipe

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This recipe for Hot Fudge Sauce - Betty Reese March 1963, by , is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jean Merritt
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c butter
1 box light brown sugar
1/2 c light Karo syrup
2 squares unsweetened chocolate or 4 tsp cocoa
1/2 c evaporated milk
1 tsp vanilla
Pinch salt
Directions:
Directions:
Melt all this over very low flame.
Keep stirring all the time it is on stove.
After melted, leave on fire until it starts to bubble.
Take off stove when it is all done.
It will be very hot, just right to put on your ice cream.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Jean Roselene Marcell Merritt (1908 - 2001)
Married September 1929 to Rev. Walter Peter Merritt (1907 - 1990), Pastor of Harrisville Holiness Church

Recipe from church member.

 

 

 

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