This is my favorite hot fudge recipe. It originated from the Old Occidental Hotel in Muskegon, Michigan where my mom grew up. Who knows how she got the recipe, but I'm so happy she did. It's possibly the easiest way to make hot fudge and it produces excellent results.
It only calls for six ingredients, most of which you probably have hanging out in the cupboard or refrigerator right now. In fact, you might just get the urge to make yourself some so you can whip up you're very own hot fudge sundae. You'll be ready in minutes.
I think it would make a lovely holiday gift, especially if you paired it with a few different sauces. Sometimes I like to mix it up a bit by dividing the recipe into three parts. I'll keep one plain, add a little cayenne pepper to one part and a little peppermint extract to another. They're all super delicious and the extra flavors add a little unexpected pizazz to any sundae.
Try it out, I think the recipient will be happy to have you as a friend.
Occidental Hot Fudge
makes 3.5 cups
2 cups sugar
4 Tablespoons flour
2/3 cup cocoa
2 cup milk
4 Tablespoons butter
2 teaspoons vanilla
1/4 teaspoon cayenne pepper (per 1/3 of recipe, optional)
1/4 teaspoon peppermint extract (per 1/3 of recipe, optional)
1
In a medium bowl, whisk together the dry ingredients.
2
Over medium heat, combine milk, butter and vanilla until the butter has melted.
3
Add dry ingredients to the milk mixture, constantly whisking.
4
Boil, stirring constantly until thick and smooth, about 5 minutes.
5
Let cool and refrigerate. Will last a week if you don't eat it all first.
Fancy fabric cover
8 inch square of fabric
pencil
scissors
string
tag (if you'd like)
1
Find a bowl that's about 3 inches wider than the lid to your jar. Trace around it on the backside of your fabric.
2
Cut out the circle.
3
After filling the jar with goodness, center the piece of fabric over top and gather the fabric so it's tight around the jar (you might want another set of hands to do this).
4
Carefully wrap string around the fabric to hold it in place. Tie a knot and attach the gift tag. Secure it with a bow and you've got yourself a lovely gift.
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December 9th, 2008 at 1:29 pm
This sounds delicious. And the way you assembled makes it the perfect gift. Thanks for the recipe and idea
December 9th, 2008 at 4:56 pm
I think this would make a lovely gift for family & friends! I love baking and the sort during this time of year, don’t you? I think I might take your advice about using the peppermint extract…
December 12th, 2008 at 12:48 am
What a wonderful idea! Who wouldn’t love to receive this as a gift. It’s beautiful too, I love it!
July 10th, 2009 at 10:24 am
Hello Kelly
My mom and two aunts worked at the Occidental Hotel. One aunt managed the candy shop, where they served the sundaes. The only differnce is the original recipe adds the vanilla and butter at the end of the recipe, otherwise all else is the same. The recipe has been posted in The Muskegon Chronicle, that’s where a lot of people got the recipe. I like the idea of adding cayenne pepper and peppermint, I will definitely try adding adding them next time. A great recipe, I agree.
October 4th, 2009 at 7:18 pm
What a surprise. How many evenings we went down to the OX and had Pete Ballas’s great hot fudge sundae. My aunt Grace ran the hotel for Ed Swett and my father Harold ran the engine romm at the hotel. I made a batch of the fudge and it brought back a lot of memories of Milly and her jokes when she served up those hot fudge sundaes.
Jerry Young
November 3rd, 2009 at 1:41 pm
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February 14th, 2010 at 4:01 pm
You put the lid on the jar first right?
February 17th, 2010 at 11:29 am
I made this last week after my first attempt with a different recipe flopped because the cocoa had some lumps in it. The other recipe used my only can of evaporated milk, so I hit the internet at midnight in an effort to find a new recipe. This is a WONDERFUL recipe. It is truly old fashioned, the way I remember brownie sundaes ordered in diners as a kid. It kind of breaks apart and softly falls around the ice cream, but stays soft. I love that the hot fudge doesn’t get all gooey and hard. This is a keeper for sure. Thanks so much for an excellent recipe. **NOTE to all, sift those dry ingredients to remove lumps.
February 18th, 2010 at 7:24 am
melanie,
so glad you enjoyed the recipe! it definitely has that old-fashioned charm. thanks for the sifting tip!
March 24th, 2010 at 11:13 am
This sounds fantastic and I’m planning on making it today… Just wondering — if I make it and refrigerate it, how should I reheat? Can I reheat in the microwave, or should I put the jar in a pan of hot water?
Will let you know how it turns out…
Emily
March 24th, 2010 at 4:13 pm
emily-
you can heat it up either way. i usually go the saucepan route, but just watch it closely either way.
April 6th, 2010 at 9:04 pm
you can heat it up either way. i usually go the saucepan route, but just watch it closely either way.vv
May 5th, 2010 at 9:12 am
[...] giving it to my daughter’s teachers for Teacher’s Appreciation Day. Thank you, EatMakeRead, for this delicious [...]