Perfect for sundaes, brownies, milkshakes, or dipping fruit.
🧾 Ingredients
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1 cup (200g) granulated sugar
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⅔ cup (80g) unsweetened Hershey’s cocoa powder
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2 tbsp all-purpose flour (optional — makes it thicker and more pudding-like)
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1 cup (240ml) whole milk (or half-and-half for richness)
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½ cup (115g) unsalted butter, cut into pieces
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1 tsp pure vanilla extract
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Pinch of salt
👩🍳 Instructions
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Combine dry ingredients:
In a medium saucepan (off the heat), whisk together sugar, cocoa powder, flour (if using), and salt until well blended. -
Add wet ingredients:
Whisk in milk gradually until smooth and no lumps remain. -
Cook the fudge sauce:
Place the saucepan over medium heat, stirring constantly.
Bring to a gentle boil and cook for 3–4 minutes, until the mixture thickens. -
Add butter and vanilla:
Remove from heat and stir in butter and vanilla extract until glossy and smooth. -
Cool slightly:
Let cool for about 10 minutes before serving warm over ice cream or desserts.
🍫 Storage
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Store in a glass jar or airtight container in the refrigerator for up to 2 weeks.
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To reheat: Microwave for 15–30 seconds or warm gently on the stove with a splash of milk.
🍨 Tips & Variations
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For extra-rich fudge, stir in 2 tbsp of heavy cream at the end.
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Want a deeper flavor? Add a teaspoon of espresso powder or instant coffee.
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For a salted chocolate twist, sprinkle a bit of flaky sea salt on top before serving.
Would you like me to include a copycat Hershey’s syrup (pourable, not thick fudge) version too?
