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JoAnne Smith's Hot Fudge Sauce

JoAnne Smith's Hot Fudge Sauce

From the kitchen of JoAnne Smith.


  • 2 squares Unsweetened Chocolate
  • 1-¾ cups Light Cream or 1 can Evaporated Milk
  • 1 cup Sugar
  • ¼ cup Salt
  • ¼ tsp. Salt
  • 1 Tbs. Butter or Margarine
  • 1 tsp. Vanilla


  1. Melt chocolate and light cream/evaporated milk in a double boiler
  2. Combine sugar and salt.
  3. Add enough of the heated milk/chocolate mixture to the sugar mixture to make a smooth paste, then pour it back into the rest of the chocolate mixture. Stir and cook until thick and smooth (It will be thicker when it cools).
  4. Stir in butter/margarine and vanilla.
  5. Serve warm or chilled.

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Submitted by JoAnne Smith and originally published in the IFA Cooperator magazine (vol. 83, no. 1) Spring 2017.