Hot Fudge Sauce

A historical recipe from Recipes, by Hershey Chocolate Corporation (1941).

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A historical recipe

Recipes: Hershey's Baking Chocolate, by Hershey Chocolate Corporation (1941). Project Gutenberg eBook #65303.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

½ cup milk 2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE 1½ cups sugar 1 teaspoon corn syrup ½ teaspoon vanilla 1 tablespoon butter Dash salt (1) Pour milk in saucepan;
drop in chocolate blocks.
When chocolate is melted, add sugar, salt and syrup.
Stir until sugar melts.
(2) Cook to 230 degrees F., until a very soft ball is formed when a small amount is dropped into cold water.
(3) Remove from heat;
add vanilla and butter, and beat until creamy and thick.
Makes 1⅓ cups.
Serve this sauce with ice cream or puddings such as vanilla blanc mange or cottage pudding.