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
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.print it