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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

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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

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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

Hot Fudge Topping

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.

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This story was published on Jun 04, 2012

Our State Staff

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.