Monday, November 15, 2010

Hot Fudge Mondays

Ever have those days when you have a chocolate meltdown? A chocoholic without her fix is a dangerous beast, indeed. Suffering from the delirium of Monday withdraw, I opened up a stark kitchen cupboard. Behold!! …oh wait, it’s just cocoa powder. Feeling limited by the unsweetened brown dust, I racked my brain for ideas. It landed on hot fudge. I gathered the six ingredients needed for the recipe and the race to stuffing my face was on. In about 10 minutes, I had hot fudge the consistency of molasses and almost the taste of my grandma’s old fashioned chocolate pudding. Still warm, I ate a few spoonfuls. With a gooey chocolate smile, I concluded that Hershey’s would be proud.

Being a babysitter for years taught me that there is no greater 6-year-old bliss than dumping fudge on a mound of ice cream. Being a college student taught me there aren’t too many cheaper ways to go about making something chocolate. Plus, its utility isn’t too shabby either. Put it on ice cream or brownies, use it to make chocolate milk or hot chocolate, eat it plain [what I have commonly been caught doing], make a molten lava cake with it, etc. You can add different flavorings like bourbon or some other extract flavor to add variety. It’s a great alternative if you are in between grocery trips and have a hankering for chocolate.

[Sorry for the lack of pictures. If I end up with something to put the fudge on I will certainly update. But for now, I keep my secret stash hidden in the back of the fridge in a mysterious unmarked jar.]

Hot Fudge


1 cup sugar

2 T flour

1/3 cup cocoa powder

1 cup milk

3 T butter

1 tsp vanilla


1. Whisk together dry ingredients, make sure you get all the clumps out.

2. In a saucepan, heat milk, butter and vanilla over medium heat until butter has melted.

3. Add in dry mix, whisk until bubbling. Constantly stir until thickened, about 5-7 min.

4. Store in cool place.

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