Hot Fudge Sauce

I’m posting this recipe as a Mothers Day tribute to a very special lady.   Not my own mom.   A lady who never had children of her own.    But someone whose life was dedicated to mothering just the same.   My very dear friend Juanita became friend, mentor and confidante to countless young people attending Kenyon College.   She and husband Yauncey opened their home and hearts to them.  They offered a home-away-from-home to young people away from their own families for the first time.  They “adopted” overseas students who found themselves alone during the holidays.   One of their favorite activities to do at the parties they threw for sports teams and groups of students was to make home-made ice cream, the old-fashioned way.    Complete with hand-cranked wooden churn, salt, cream and farm-fresh eggs.    It was delicious.    And even better when served with home-made hot fudge sauce.   Sadly for us, Juanita passed away just before Mothers’ Day last year.   But I have inherited her incredible collection of recipes and cookbooks, including the ones for that delicious ice-cream.    If you don’t have time to make hand-cranked ice-cream, this sauce is equally as delicious drizzled over store-bought ice cream, pound cake, or fruit.   It’s even good for breakfast – make French Toast or Waffles, put sliced bananas over top and drizzle with this hot fudge sauce.   Yuuumm.

1 cup (2 sticks) of butter
1 – 12 oz. can evaporated milk
2 cups white sugar
1/3 cup of cocoa powder
1 teaspoon vanilla extract


You’ll need a medium size saucepan.   Melt butter over low heat.   Add evaporated milk, sugar, and cocoa powder and whisk together.    Increase heat to medium and bring to a boil, stirring frequently.  Reduce heat to low enough to just keep ingredients at a low simmer.    Simmer for 4 to 5 minutes.  Remove from heat and stir in vanilla extract.    Allow to cool slightly before use.   Store any unused portion in the refrigerator and reheat before use.   (microwave carefully – just long enough to get warm, but do not allow to re-boil)

The White Oak Inn 


Yvonne Martin
The Ohio Broad

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