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We believe that all savory things taste better with bacon and that everything sweet is better with Momo’s Fudge Sauce. Therefore, we begin this sweet section with this key recipe, passed down to Linda Pelts from her mother-in-law. “Don’s mom, Momo, was the ultimate matriarch of the family, the Queen of the Pelts Clan,” says Linda. “She held court every Friday with a family dinner at her house. She and her dinners were well-loved, but what the family loved most was getting to eat her weekly batch of homemade hot fudge, poured over Klinke Brothers vanilla ice cream, made just down the road off I-240.” 

12 servings
  • 1/2 cup (1 stick) unsalted butter (no substitutions)
  • 4 (1-ounce) squares unsweetened chocolate (Baker’s preferred)
  • 2 cups granulated sugar
  • 1 (12-ounce) can evaporated milk Pinch of salt
  • 1 1/2 teaspoons vanilla extract

In a heavy-bottomed pot set over medium-low heat, gently melt the butter and chocolate together, stirring with a wooden spoon. Slowly add the sugar, evaporated milk, and salt and continue stirring until the mixture thickens and begins to boil, about 10 to 15 minutes. Allow to cool before adding the vanilla.

Store, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Reheat in the microwave or a warm water bath.