“Thick, rich, not-too-sweet hot fudge from the revised Hershey's 1934 Cookbook.”
READY IN:
15mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine dry ingredients in a large sauce pan. Add corn syrup and milk and blend well. Bring to a boil and boil for 5-7 minutes and then remove from the heat. Stir in the butter and vanilla. Cool as desired (we like it when it's just cool enough not to melt the ice cream into soup) and serve over ice cream.

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