BACK IN THE 70’s when I had my first restaurant, one of the desserts we served at lunch was a hot fudge sundae. We never wrote down the recipe because the delicious hot fudge sauce recipe was printed on the Fry’s cocoa box. Eventually, Fry’s changed the cocoa recipes on the box, and so the other day when I looked it wasn’t there. I’m testing some ice cream recipes these days, and I wanted that hot fudge sauce recipe, so I went online, and I checked all my cookbooks, but none of the recipes resembled that one, whose ingredients were simply cocoa, sugar, water, butter and vanilla – that much I did remember. I occurred to me to write the manufacturer and request that recipe, along with the one for chocolate syrup that also appeared on the box, back then, and Cadbury’s answer came today. And there they were! Here are those two Fry’s cocoa recipes, just for you. (I have added the proportions for making hot and cold chocolate milk at the end; they are straight off the Fry’s Cocoa box — the 2010 version.) HOT FUDGE SAUCE Serve over ice cream, preferably combined with marshmallow sauce for a divine hot fudge and marshmallow sundae, one of the world’s great culinary inventions! 1 1/3 cups sugar 1 cup cocoa powder 1 cup water 1 cup butter 2 tsp vanilla Combine sugar and cocoa in medium saucepan. Stir in water. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and boil gently 5 minutes. Remove from heat. Stir in butter and vanilla. Cool. Makes about 2 2/3 cups. To each cup of cooked sauce stir in 2 TB of your favourite liqueur. Combine sugar and cocoa in 4-quart microwave-safe bowl. Stir in water. Microwave, uncovered, at HIGH (100%) 4 ½ to 5 minutes or until mixture comes to a boil. Stir 3 times while cooking. Microwave, uncovered, at MEDIUM (50%) 3 to 4 minutes longer. Stir twice while cooking. Stir in butter and vanilla. Cool. If the butter was unsalted, I would add a good pinch of salt, maybe as much as 1/4 teaspoon. 2 ½ cups sugar 1 ½ cups cocoa powder 2 cups water 2 tsp vanilla Combine sugar and cocoa in large saucepan. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and boil gently 5 minutes; stir occasionally. Cool. Add vanilla. Cover and store in refrigerator. Makes about 3 ½ cups. Combine sugar and cocoa in 4-qt microwave-safe bowl. Gradually stir in water. Microwave, uncovered, at HIGH (100%) 8 to 9 minutes or until mixture comes to a boil. Stir 3 times while cooking. Microwave, uncovered, at MEDIUM (50%) 4 to 5 minutes. Stir twice while cooking. Proceed as above. Transfer it to one of those plastic ketchup or mustard squeeze bottles. For cold or hot chocolate, just stir some into cold or hot milk until it’s just the way you like it. Or use as a chocolate sauce over ice cream, pancakes, etc. Shake before using. Here too I would add about 1/4 teaspoon of salt. 1 tablespoon cocoa powder with 2 tablespoons of sugar. 1 tablespoon of cold milk until you get a smooth paste. 1 cup (250 ml) of hot milk. whipped cream or mini marshmallows (optional); and/or with cinnamon or cocoa powder if desired. To get a nice foam on top, whisk in the hot milk or use an immersion blender instead of just stirring. Make it in exactly the same way as the hot chocolate. I like to add some ice cubes.