“This is a great sauce for a fresh fruit dip, but also great over ice cream. This sauce thickens more as it cools. If it's too thick you can thin it with some milk or cream to the consistency you like.” - by ANNETTE BROKENSHIRE
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- In a medium saucepan, combine brown sugar, cocoa and flour. Stir in water, a little at a time, to make a smooth paste. Stir in milk and butter. Bring to a boil over medium heat and let boil 5 minutes. Remove from heat and stir in vanilla. Let cool completely at room temperature, stirring often to prevent a skin from forming. Store in refrigerator after cooling.
Nutrition
Amount Per Serving (10 total)
- Calories
- 225 cal
- 11%
- Fat
- 6.1 g
- 9%
- Carbs
- 42.2 g
- 14%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"I just made this recipe and i should have went with my gut instinct.I should have used white sugar instead of brown sugar. The molasses after taste is terrible.I believe the problem with the thick con..." See moresistancy is from boiling it too long.It really only needs to be boiled about 3 minutes."
Pati
"I couldn't imagine how boiling chocolate for 5 minutes wasn't going to taste burnt, but I stirred it constantly and it doesn't. I use it for ice cream topping and the flavor is very very good, much be..." See moretter than the last $10.00 jar of fancy hot fudge sauce I purchased. It tastes even better after it has had time to sit in the fridge. Texture is like very thick pudding, but easy to adjust with a little milk and heating. Chocoholics - the best way to appreciate it is straight out of the container."
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