It’s THAT good.
And super simple.
And you probably have all the ingredients lurking in your cupboard right now!
Has anyone heard of the Occidental Hotel?
It was a lovely 273-room hotel in Muskegon, MI once upon a grand, old time. Sadly, it was demolished in the 1970’s to build a mall. Built in 1866, the pictures of this lovely place speak of a whole different world than the one we now know. One with horses and carriages and lovely gowns and a thriving Muskegon when lumber barons made it one of the wealthiest, most desirable cities.
Muskegon natives know it’s not so much the case anymore downtown.
But, where it once stood now stands a culinary institute. Ironic, considering this place gave us the recipe for the best hot fudge EVER. A culinary masterpiece now passed on to you.
2 cups sugar
2/3 c. unsweetened cocoa (it helps to sift the cocoa to remove the lumps)
6 T. flour
1 tsp. salt
Whisk until melted. Let it cool a bit, and serve warm over good vanilla ice cream, peppermint ice cream, or brownie sundaes. I love it as a dipping sauce-kinda like chocolate fondue–with apples, bananas, marshmallows, vanilla wafers, the list goes on.
Or, you can always just use a ladle and cure your PMS. Your choice.
- 2 c. sugar
- ⅔ c. unsweetened cocoa
- 6 T. flour
- 1 tsp. salt
- 2 c. milk
- 2 T. butter
- 2 tsp. vanilla
- Mix the sugar, cocoa, flour, and salt in a heavy saucepan.
- Turn the heat to medium and slowly pour in the milk, whisking as you go. Whisk constantly until the milk comes to a boil at which point, it will thicken.
- Remove from the heat and and add in the butter and vanilla. Whisk until melted.
- Serve warm.
- Refrigerate to store.
Historical photos courtesy of http://www.actorscolony.com/bustersmuskegon.htm