Mexican Hot Fudge Sauce

 

This sauce is so easy to make. Mexican bar chocolate contains sweeteners, cinnamon, and other spices. If it isn't available, see Note. This sauce keeps well in the freezer.

Preparation time: 10 minutes
Yield: 1/2 cup

 

2 ounces (2 squares) Mexican chocolate (see Note)
1/2 cup evaporated milk or evaporated skim milk
1/4 teaspoon Mexican vanilla

 

Coarsely chop the chocolate and place in a heavy, 3-quart saucepan. Add the milk and vanilla and cook on medium to low heat, stirring, for about 10 minutes, or until all the chocolate is melted, well mixed, and thickened.

Note:
If Mexican chocolate is not available, use sweetened baking chocolate and add 1/4 teaspoon each ground cinnamon, nutmeg, and cloves.

Per serving (1 tablespoon):
Calories 34, Protein 1 g, Carbohydrates 6 g, Fiber 0 g, Fat 1 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 19 mg. (Analyzed using evaporated skim milk.)

 

Jane Butel's
Quick and Easy Southwestern Cookbook
By Jane Butel
Published by Harmony Books
Hardback, $23.00
246 pages
Publication date: April 1999
ISBN: 0-609-60228-4
Recipe Reprinted by permission.

 

Jane Butel's
Quick and Easy Southwestern Cookbook

• About the Author
• About the Book

Recipes

• Black Bean and Goat Cheese Chalupitas
• Chile Rubbed, Grilled Rib Eye Steak
• Chicken Breasts Baked in Salsa
• Tamale-Style Catfish
• Mexican Hot Fudge Sauce

 

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Cookbook Profile Archive

 

This page created May 1999

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