Oh (hot) fudge

9 Mar

I remember how excited we were to have our first microwave oven. I received a Christmas bonus in December 1981 just months before the birth of my first son – and friends convinced me a microwave was essential to warm baby bottles. I remember the first night home from the hospital and my mother mistakenly entered 3:00 instead of :30 – and the bottle exploded! She went home.

It was a Litton microwave and it was so large it required its own cart in the corner of the kitchen. Aside from warming those bottles, defrosting foods and reheating most everything, I’m quite sure I never got the full use out of that monstrosity. In fact I’ve downsized my microwaves three or four times and now have only a small – plate wide – microwave on my counter. Not quite ready to bid adieu to microwaves altogether! How would I warm up my coffee?

I was surprised to find I still had a Litton Microwave Cooking Step-by-Step Cookbook (1978) on my shelf. And even more surprised to find a recipe for the hot fudge sauce I’ve been craving. It’s even better reheated. This isn’t a super thick sauce but appropriately rich and thick enough to coat that ice cream. Don’t forget the whipped cream and cherry!

Hot Fudge Sauce

1 cup sugar

4 tablespoons cocoa

1 tablespoon flour

⅛ teaspoon salt

¾ cup milk

2 tablespoons butter or margarine

2 tablespoons light corn syrup

1/2 teaspoon vanilla

Combine dry ingredients in a 4-cup measuring cup or 1½-quart mixing bowl. Stir in milk. Add butter and syrup. Microwave at High 3 to 4 minutes until thick, smooth and a rich chocolate color. Stir in vanilla, mixing well. Serve hot or cold.

Tip: To reheat, microwave at High, covered with plastic wrap, 15 to 30 seconds for each ½ cup of sauce.

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