Sunday, December 18, 2011

Mexican hot fudge chocolate sauce

Yesterday, I wrote about my current holiday gift endeavor, peppermint bark. Another favorite of mine, which is also very easy, and gives great results is Mexican hot fudge chocolate sauce. So good, you can use it on ice cream, cookies, cake or just eat it straight from the jar with a spoon.

I like to recycle jars that I collect through the year from jelly, jam, tomato sauce, salsa, glass water bottles. When you think about it, you probably go through many, many glass jars a year and what a great way to put them to use instead of putting them in the trash. I then take some card stock, ribbon and holiday paper to dress up the outside.

1 package of unsweetened baking chocolate squares (I use Baker's)
1/2 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon

Melt the chocolate and butter in a saucepan over low-medium heat, stirring constantly.

Add sugar, stir until dissolved.

Add milk, stirring constantly until blended and heated, for 2 minutes. Do not boil.

Remove from heat and add vanilla and cinnamon.

Pour into glass jar, or container, cover and store in the fridge for up to 2 weeks. A funnel may help with this depending on jar size.

Decorate the glass container, and voila, it becomes a very gorgeous holiday gift. Make sure to make some extra for yourself, because it is nice to be able to grab a spoonful when the craving hits.


  1. Where do you add the butter in the recipe?

  2. Thank you for pointing that out. Oops, I added it, it is in the first step. Thanks!