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.
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