Mexican Hot Fudge Sauce (makes 4 cups)

Prep Time: 2 mins Cook Time: 3 mins

egg free

nut free


  • 8 ounces unsweetened chocolate baking squares
  • 1/2 cup unsalted butter
  • 2 cups granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch salt


1. In a large saucepan over low heat, melt together the chocolate, butter, and sugar, stirring constantly.

2. Stir in the milk and cook 2-3 minutes more, until heated through.

3. Remove from the heat and stir in the vanilla, cinnamon, and salt.

4. Pour into mason jars and store in the fridge up to 2 weeks.

5. To reheat: microwave sauce in a glass container for 2 minutes, stirring halfway through and spoon over ice cream, cake, or cookies.