1cupmilk(whole milk is best but non-fat or 2% can be used as well)
1teaspoonpure vanilla extract
Optional Variations: 1 cup peanut butter, 1 cup chopped sweet cherries, or 1-4 tablespoons espresso powder (see notes)
In a small saucepan, combine sugar, cocoa and flour with a whisk. Add milk and butter.
Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened.
Remove from heat and stir in vanilla. Hot fudge thickens a bit more as it cools.
Makes about 2 cups (without variations). One serving is 2 tablespoons.
Storage: Cool completely before storing. Store leftover hot fudge in the fridge in an airtight container or recycled jar for up to 3 weeks.
Reheating: Place the portion you want to reheat in a microwave safe dish and microwave on medium power (50%) in 10 second increments until warm. Do not overheat. Larger amounts can be heated in a small saucepan over medium low heat.
Peanut Butter Hot Fudge: Add up to 1 cup creamy peanut butter after you add vanilla, stirring until melted.
Black Forest Hot Fudge: Add 1 cup pitted, chopped sweet cherries to mixture when you add the milk and butter.
Mocha Hot Fudge: Add 1 to 4 tablespoons instant espresso powder to the dry ingredients, whisking well. It's quite concentrated so start with the lesser amount.
Nutrition information is based on hot fudge without variations.