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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