Hot Fudge Sauce
Recipe type: Dessert
  • 1 stick (¼ lb.) butter
  • 5 squares (5 oz.) unsweetened chocolate
  • 1 can (13 oz.) evaporated milk
  • 3 cups granulated sugar
  • ½ tsp. salt
  • ⅓ cup light corn syrup
  • 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Vanilla Bean Marinade
  1. In a double boiler, melt butter and chocolate. Add milk and sugar a little at a time. Add the Melipone® Mexican Vanilla, salt, and corn syrup, and cook to 175º, stirring often. It's delicious over vanilla or coffee ice cream.
Recipe by Ronald Reginald's at