Name: Mexican Hot Fudge Sauce
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Yield: 12 servings
Cuisine: Mexican

From the Cook

1/5

Warning0 allergens identified

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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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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chop Chocolate Finely for Even Melting 🍫
Cut your chocolate baking squares into small, uniform pieces before adding to the sauce; this ensures even melting and prevents lumps or scorching.
Bloom Your Cinnamon in Butter 🧈
Toast the ground cinnamon briefly in the melted butter before adding other ingredients to intensify its warm, complex Mexican spice profile.
Keep Heat Moderate to Prevent Seizing ⚖️
Maintain medium heat throughout cooking rather than high heat; chocolate and milk can seize or scorch quickly, ruining the silky texture.
Use Room Temperature Milk for Smoothness 🥛
Add milk that's at room temperature rather than cold to prevent temperature shock, which can create lumps and ensures a velvety, homogeneous sauce.
Whisk Constantly While Incorporating Chocolate ✨
Continuously whisk as chocolate melts into the milk mixture to emulsify the ingredients properly and create that signature glossy, pourable consistency.