Nana used to make this for the family every once in a while. It is SO good for so many things (ice cream, strawberries, bananas, toast, etc.). My family used to fight over whether or not it's better to have a thinner fudge sauce or a thicker one. The temperature you bring the sauce to will affect its viscosity.

This recipe is very simple. I hope you enjoy it!

Step 1: Ingredients

3 c. sugar
1/2 c. unsweetened cocoa powder
1/2 tsp. salt
1 1/2 c. milk
1/2 c. karo syrup
2 tbsp. butter
Candy thermometer

Oh, and something to eat the fudge sauce with (e.g. ice cream or strawberries)

Step 2: Directions

1. Mix all of the ingredients in a large pot. I can't remember if it's this recipe or the molasses popcorn balls where the mixture rises to the very top of the pot (and as a result scaring the muffins out of mum and I every year). I would use a big pot just to be safe.

2. Stir and heat sauce until it reaches 220 degrees on the candy thermometer

3. Once the sauce has reached 220 degrees remove from heat

4. Place the butter on top of your sauce and let it melt.

5. Stir the melted butter into the sauce.

6. Serve immediately (for quickly melted ice cream) or serve it later at room temperature. I would recommend letting it cool to room temperature.

See! Wasn't that easy!

Step 3: Results and Notes

The saucepan in the image is where I put the fudge sauce to cool.

My grandmother noted that 220 degrees is for Phoenix, Arizona. If for some reason your sauce ends up being a bit off, you may be able to blame it on the difference in altitude and just tweak the recipe.

Let me know how it turns out!