Hot Fudge Topping
- ½ cup cocoa
- 2 tablespoons all-purpose flour
- 1½ cups sugar
- ¼ teaspoon salt
- 1 (12-ounce) can evaporated milk
- ⅔ cup milk
- 3 tablespoons corn syrup
- 1 teaspoon vanilla
- 1½ tablespoons margarine
Sift cocoa, flour, sugar, and salt together in a saucepan. Slowly stir in milks and corn syrup. Cook over medium heat, stirring constantly, until thick and shiny. Remove from heat and stir in vanilla and margarine. Store in a jar in refrigerator. Heat before serving.
Note: This fudge keeps well in refrigerator for a long time. It is good served over ice cream or cake.
This recipe by Helen Douglas appears in the Hopewell Heritage Cookbook.