Name: Mexican Hot Fudge Sauce
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 8 ounces unsweetened chocolate baking squares; 0.5 cup unsalted butter; 2 cups granulated sugar; 1 cup whole milk; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; salt

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1/5

Mexican Hot Fudge Sauce

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Ingredients

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Instructions

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Instructions

In a large saucepan over low heat, melt together the chocolate, butter, and sugar, stirring constantly.

Stir in the milk and cook 2-3 minutes more, until heated through.

Remove from the heat and stir in the vanilla, cinnamon, and salt.

Pour into mason jars and store in the fridge up to 2 weeks.

To reheat: microwave sauce in a glass container for 2 minutes, stirring halfway through and spoon over ice cream, cake, or cookies.

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Tips & Tricks (5)

Temper Your Chocolate 🍫
Chop chocolate into small pieces and melt it slowly over low heat or using a double boiler to prevent seizing and ensure a silky-smooth texture in your finished sauce.
Bloom the Cinnamon 🤎
Toast the ground cinnamon briefly in the melted butter before adding chocolate to deepen its warm, complex flavor and eliminate any raw spice taste.
Warm Your Milk First 🥛
Heat the milk separately and add it slowly to the chocolate mixture to prevent temperature shock, resulting in a perfectly emulsified, glossy sauce without lumps or graininess.
The Pinch of Salt Trick 🧂
Don't skip the salt—it amplifies the chocolate and cinnamon flavors while balancing sweetness, making the sauce taste richer and more complex than the sum of its parts.
Timing for Maximum Gooiness ⏱️
Pour the sauce immediately after cooking while hot for that signature gooey, flowing consistency over ice cream; if it thickens, gently rewarm without boiling to restore the perfect drizzle.