This is the hot fudge you remember having as a kid at the ice cream store. Goes best with ice creams that don't have a custard base or else it can be too rich. I once made this with Valrhona cocoa powder, which has both an amazing color and exotic flavor, but the complex cocoa flavors didn't seem to fit this classic topping. Stick with simple brown cocoas and avoid those with reddish hues. Hersheys cocoa, which I would normally avoid, is probably the best cocoa for this recipe and the results are the most authentic. This is a quick and easy recipe that anyone can make.
3/4 cup sugar
1/2 cup unsweetened cocoa
2/3 cup evaporated milk (check the exp. date!)
1/3 cup light corn syrup
1/3 cup butter
1 teaspoon espresso powder
1 teaspoon vanilla
Combine sugar, cocoa evaporated milk and corn syrup together in saucepan and cook over medium heat, stirring constantly until the mixture begins to boil. Boil for 5 minutes to thicken. Make sure you time it from a good rolling boil and not the first few bubbles that will persist for several minutes beforehand. If you want really thick hot fudge sauce, you can boil for a few more minutes. Remove from heat and stir in the butter and vanilla.
This recipe makes a batch that will fit perfectly in a regular mason jar. Simply reheat in microwave and then pour over ice cream.
