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Mexican Hot Fudge Sauce
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Servings:
1/4 cup
Author:
Catherine McCord
Prep Time
2
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
5
minutes
minutes
Ingredients
1x
2x
3x
▢
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
▢
salt
Instructions
In a large saucepan over low heat, melt together the chocolate, butter, and sugar, stirring constantly.
Stir in the milk and cook 2-3 minutes more, until heated through.
Remove from the heat and stir in the vanilla, cinnamon, and salt.
Pour into mason jars and store in the fridge up to 2 weeks.
To reheat: microwave sauce in a glass container for 2 minutes, stirring halfway through and spoon over ice cream, cake, or cookies.
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