Only a few more days left until school starts here, but that doesn't mean summer has to end, right?! It'll be hot in Texas for weeks still, so we have plenty of time to eat ice cream with this hot fudge! I have made a couple batches of this in the last few months. I separate it into freezer and microwave safe plastic containers, or even glass canning jars, put one into the fridge to use and stick the others in the freezer! Then when I'm ready to pull one out, I move it to the fridge to thaw. When we need to heat it up, I open the container and put it into the microwave for 30 seconds. We have had hot fudge all summer long!
2/3 cup cocoa powder
1 TBSP cornstarch
2 cups sugar
1 12oz can evaporated milk
1 cup butter, cut into TBSP sized pieces
2 TBSPs light corn syrup
1 tsp vanilla
1. In a medium sized saucepan, whisk cocoa and cornstarch, and sugar together. Slowly whisk in evaporated milk. Stir in butter pieces and corn syrup. Whisk together, over medium heat until it comes to a boil.
2. Boil for 10 minutes stirring occasionally.
3. Remove from heat and stir in vanilla.
4. Blend hot fudge sauce for 2 minutes using either an immersion blender, or by pouring sauce into a stand blender.
5. Serve immediately or pour into jars and store in refrigerator or freezer. Sauce thickens as it cools.
Makes about 4 cups.
Hot Fudge from the freezer
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