Hello Marge,

I don't have the Mr's Richardson's recipe, but here are some recipes to try while you're looking for it.

Betsy

Newsgroup: rec.food.cooking
Date: 1997/01/13
Author: cat

Hot Fudge Sauce II (does not harden on icecream)

14 oz can condensed milk
12 oz dark chocolate chips (or grated dark choc)
2/3 cup water
1/2 tsp salt
1 tblsp vanilla essence

Combine all except vanilla, boil, add vanilla and serve!
note: boiling time varies with how thick you want the sauce, type of pan etc. Experiment. Try about a minute to start with.
This sauce keeps really well in a sealed container in the fridge (if there's any left!).
To reheat I find it easiest to scoop out required amount and nuke for a few seconds.

Newsgroup: rec.food.cooking
Date: 1996/04/12
Author: Linda/hvane

To me the best hot fudge in the world is the one from Maida Heatter's Book of Great Chocolate Desserts. It's thick and rich and delicious and heavenly and is really, really easy to make. In her words:
"This is very thick, coal black, as shiny as wet tar, and not too sweet. It will turn chewy and even thicker when it is served over cold ice cream -- great! It may be served hot or warm, but at room temperature or chilled it will be too thick [Linda -- not too thick to eat with a spoon by itself]. It may be refrigerated for a week or two before serving.

THE WORLD'S BEST HOT FUDGE SAUCE

1/2 cup heavy cream
3 tablespoons sweet butter, cut into small pieces
1/3 cup granulated sugar
1/3 cup dark brown sugar, firmly packed
Pinch of salt
1/2 cup strained unsweetened Dutch-process cocoa powder (it must be Dutch process to have the right color and flavor)

Stir the cream and butter in a heavy 1-quart saucepan over moderate heat until the butter is melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are dissolved. (The surest test is to taste; cook and taste until you do not feel any undissolved granules in your mouth.)
Reduce heat. Add salt and cocoa and stir briskly with a small whisk until smooth. Remove from the heat. Serve immediately, or reheat slowly, stirring frequently, in a double boiler over hot water or in a heavy saucepan over the lowest heat. If reheated, it may need a little hot water.

Newsgroup: rec.food.cooking
Date: 1998/11/10
Author: Joan Ellis

Hot Fudge Sauce
This comes from Joy of Cooking, the early 1950'a version.

2 oz. (2 squares) unsweetened chocolate
1 tbl. butter
1/2 c. boiling water
1 c. sugar
2 tbl. corn sirup
1 tsp. vanilla or 2 tsp. rum

Melt chocolate in a double boiler. Add the butter, melt and stir well.
Stir in the boiling water, then the sugar and corn sirup.
Permit the sauce to boil rapidly but not too furiously over direct heat.
Do not stir it. If you wish a usual sauce, boil it for 5 minutes.
If you wish a sauce that will harden when poured over ice cream, boil it for about 8 minutes.
Add the vanilla just before serving.
When cold, this sauce is very thick. It may be reheated over boiling water.

Newsgroup: rec.food.cooking
Date: 1998/11/11
Author: CGLeroux

Chocolate Fudge Sundae
From "A Modern Kitchen Guide" published 1934 by Sears, Roebuck and Co.

2 squares bitter chocolate
2 Tbl. butter
1 cup sugar

Boil chocolate, butter and wter 2 minutes. Add sugar and boil fifteen minutes. Pour while hot over ice crem. Sprinkle with chopped nuts. Serve at once.

Chocolate Fudge Sauce
From "Hershey's 1934 Cookbook" published by Hershey Chocolate Company

1/4 cup Hershey's Cocoa
3/4 cup granulated sugar
1/2 tsp. salt
1 Tbl. cornstarch
1/2 cup light corn syrup
1/2 cup milk
2 Tbl. butter
2 tsp. vanilla

Combine dry ingredients in sauce pan. Add corn syrup and milk, and blend thoroughly. Bring to a boil, boil 5 minutes. Remove from heat; stir in butter and vanilla. Cool, without stirring, until pan feels warm to hand. Serv. Yield: 1-1/2 cupfuls sauce.

SCHRAFFT'S HOT FUDGE SAUCE
(From Molly O'Neill's "New York Cookbook")

1 T. unsweetened cocoa powder
1 c. sugar
3/4 c. heavy (whipping) cream
1/4 c. light corn syrup
2 T. unsalted butter
2 ozs. unsweetened chocolate, chopped
1 tsp. vanilla extract
Pinch of salt
Few drops of malt vinegar

1. In a heavy medium saucepan, whisk together the
cocoa, sugar, and 1/4 c. of the heavy cream until
smooth. Stir in the corn syrup, butter, chocolate,
and the remaining 1/2 c. heavy cream and bring to a
boil over meidum heat. Do not stir while the
mixture heats. Keep over medium heate until the mixture
registers 236 degrees on a candy thermometer, about
3 minutes.

2. Remove from the heat and stir in the vanilla,
salt, and vinegar. The sauce will thicken upon
cooling or when poured over ice cream. Makes 1 1/2 c.


Hot Fudge Sauce
Recipe By: Elizabeth Powell

1/4 cup butter
1 1/2 unsweetened baking chocolate squares
1/4 cup cocoa
1/4 cup sugar
1 dash salt
1/2 cup cream
1 teaspoon vanilla

Melt the butter and chocolate together over low heat. Mix together the sugar, cocoa, and salt.
Add to chocolate mixture.
Mix together until smooth.
Add cream slowly and bring to a boil, stirring constantly.
Remove from heat immediately and beat in vanilla.

Newsgroup: rec.food.cooking
Date: 1998/11/10
Author: CGLeroux

This is my favorite recipe for hot fudge sauce:

Regal Chocolate Sauce (Baker's One Bowl Recipe)

2 squares Baker's Unsweetened Chocolate
1/3 cup water
1/2 cup sugar
3 tablespoons margarine or butter
1/4 teaspoon vanilla

MICROWAVE chocolate and water in microwavable bowl on HIGH 1 1/2 minutes.
STIR UNTIL CHOCOLATE IS COMPLETELY MELTED.
STIR in sugar. Microwave 1 minutes. Stir.
Cook 2 minutes longer; stir in margarine and vanilla.

Makes about 1 cup.

SAUCEPAN PREPARATION:
Heat chocolate and water in saucepan over low heat.
Stir constantly, until chocolate is melted and mixture is smooth.
Add sugar; bring to a boil.
Boil for 2 to 3 minutes or until slightly thickened, stirring constantly.
Remove from heat; stir in margarine and vanilla.

VARIATIONS: Substitute 1 tablespoon orange liqueur or almond liqueur for the vanilla.

Newsgroup: rec.food.cooking
Date: 1998/11/10
Author: Mr. Bill

Hot Fudge Sauce
Yield: 2 cups

5 tb Butter
1/4 c Cocoa Powder
2 oz Bittersweet chocolate, chop
3/4 c Sugar
2/3 c Evaporated Milk
1 dash Salt
1 ts Vanilla

In a small pan, melt the butter.
Remove from the heat, add the cocoa, and whisk until smooth.
Stir in the chopped chocolate, sugar, and evaporated milk.
Bring sauce to a boil over medium heat, stirring constantly.
Remove from heat at once and stir in salt.
Cool briefly, then stir in vanilla.

Newsgroup: rec.food.cooking
Date: 1998/11/10
Author: Nexis Robinson

I melt
2 oz good bittersweet chocolate or unsweetened chocolate
with:
1/4 cup sugar
2 tbsp sweet butter
1/4 cup valrhona cocoa
1/4 tsp salt

Stir in:
About 1/2 cup of heavy cream (very necessary for hot fudge IMO)

Stir over med heat until it comes to a boil.
Remove from heat and stir in:

1 tsp of good vanilla.

It's divine :)

Newsgroup: rec.food.recipes
Date: 1997/07/05
Author: ladyashley

HOT FUDGE SAUCE
from Cook's Illustrated magazine, July/August 1997

10 oz semi sweet chocolate, chopped
1/3 Cup sifted Dutch process cocoa powder
1/3 Cup sugar
3/4 Cup light corn syrup
1/3 Cup heavy cream
Pinch salt
1 teaspoon vanilla extract
3 Tablespoons unsalted butter, cut into pieces

Melt chocolate in small heat proof bowl set over pan of almost simmering water until smooth, stirring once or twice.
Turn of heat and whisk in cocoa until dissolved; set aside.
Warm sugar, corn syrup, cream, salt and 1/3 Cup water in a medium, heavy bottomed, nonreactive saucepan over low heat without stirring until sugar dissolves.
Increase heat to medium-high; simmer mixture, stirring frequently, about 4 minutes.
Turn off heat and whisk in vanilla and butter.
Cool mixture slightly, about 2 minutes; whisk in melted chocolate. Serve warm.
(Can be refrigerated in an airtight container at least 10 days before before serving; reheat over simmering water or in microwave for 1 to 1 1/2 minutes, stirring several times, until sauce is shiny and completely smooth.)


Newsgroup: rec.food.cooking
Date: 1997/01/03
Author: Marilyn Jacobson

I was given the following recipe back in the 50's.
Supposedly, it is the original from Bailey's of Boston, THE place for ice cream in its day.
This got rave reviews when we made dessert sundaes last week-end!

Hot Fudge Sauce

2 squares (2 oz.) baking chocolate
1/2 cup butter
2 cups confectionery sugar
3/4 cup evaporated milk

Melt butter and chocolate - remove from heat - add sugar and milk alternately.
Stir until smooth. Simmer 8 - 10 minutes.
Note: As it simmers, it gets smoother.

Newsgroup: rec.food.cooking
Date: 1997/01/03
Author: B.A.Hapeman

This is my mother's recipe for hot fudge sauce, I don't know whether it is like the one at drug store soda fountains, but it sure is good!

Hot Fudge Sauce (makes 4 pints)

Melt in double boiler:
1 c. butter
8 oz. unsweetened chocolate

Stir in:
1/2 tsp. salt
6 c. granulated sugar
(Mixture will be dry and grainy)

Stir in, very slowly:
3 c. evaporated milk

Cook until sauce is thickened, 5 to 15 minutes.
Remove from heat, add 4 tsp. vanilla extract.
Cool slightly, pour into glass jars (rinse jars in hot water so they won't crack).
Let cool; cover; and refrigerate.

NOTE FROM ANOTHER POST REGARDING THIS RECIPE: We have been making that recipe in our family for over twenty years and it's wonderful. The one problem that I have encountered is that it sometimes it gets grainy after refrigerating it. The last time I tried it, I slipped a little marshmallow cream into it and it got the
wonderful "fudgey" flavor that so many want - and had no grainies after refrigeration. Try it on homemade ice cream - it's the best!

Newsgroup: rec.food.cooking
Date: 1995/10/01
Author: tamale

Hot Fudge Sauce
From Martha Stewart's Quick Cook.
I've used it and it's shamelessly easy.
It is like the classic hot fudge sauces of "hot fudge sundae" fame.

3/4 lb semisweet chocolate
3/4 cup heavy cream

1. Chip the chocolate into chip-sized pieces and put into a medium sized heatproof bowl.
2. Bring the cream to a full boil in a small saucepan.
Pour immediately over the chocolate and stir until the chocolate is melted and smooth.
(You can add a tablespoon of your favorite liqueur to the chocolate if you desire.)
3. Spoon warm mixture over chocolate ice cream. Serve.

Note: If the ganache hardens, put the bowl over simmering water and melt the chocolate, stirring occasionally.
Do not overheat or the chocolate will separate and become grainy.

Newsgroup: rec.food.cooking
Date: 1996/04/13
Author: Mike Dulin

Hot Fudge Sauce - Makes 1 1/4 Cups
From: New Doubleday Cookbook,"
co-authored by Elaine Hanna and Jean Anderson (Doubleday, 1985).

1 1/2 c Sugar
2 tb Flour
3 oz Unsweetened chocolate
3/4 c Cold water - for a richer sauce use evaporated milk
3 tb Butter or margarine
1 ts Vanilla

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat, stirring constantly, over moderate heat until boiling and thickened.
Reduce the heat to low, add the chocolate and cook and stir until the chocolate melts.
Beat in the butter and vanilla. Cool slightly, beating now and then.
Serve warm.

And here's something else you might try. Simply begin your favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take it off the heat, cool maybe 10 minutes, then drop in the butter, add the vanilla and heat until satiny. You couldn't get a more authentic hot fudge sauce than this!

Newsgroup: rec.food.chocolate
Date: 1996/02/23
Author: Arnold & Jennifer Pomerance

Standard Hot Fudge Sauce

3/4 cup sugar
1/2 cup unsweetened cocoa
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla
Combine sugar and cocoa in medium saucepan; blend in evaporated milk and corn syrup.
Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter or margarine and vanilla. Serve warm.
Note: can be refrigerated for later use.

Easy Hot Fudge Sauce

1/2 cup unsweetened cocoa
1 1/3 cups (14 oz can) sweetened condensed milk
3 tablespoons of milk
1 tablespoon butter or margarine
1 teaspoon vanilla

Combine cocoa, sweetened condensed milk and milk in medium micro-proof bowl.
Microwave on high (full-power) for 1 minute; stir.
Microwave on high for 1 to 1 1/2 minutes, stirring with wire whisk after each minute,
or until the mixture is smooth and hot. Stir in butter or margarine and vanilla.
Serve warm.

Newsgroup: rec.food.chocolate
Date: 1996/02/16
Author: Eileen and Bob Holze

Fudge Sauce
From: The Baltimore Sun; Dec 11, 1991

12 oz Evaporated milk (1 can)
1 3/4 c Sugar
4 oz Unsweetened chocolate (4 -- squares)
1/4 c Margarine
1 1/2 tsp Vanilla extract
1/4 tsp Salt

Combine the milk and sugar in a medium saucepan over medium heat, stirring constantly, to a rolling boil.
Boil and stir for 1 minute.
Add the chocolate and stir until smooth and melted.
Remove from the heat and stir in the vanilla extract and salt.

Makes enough for two gift containers.

Newsgroups: alt.food.chocolate, rec.food.cooking
From: Ephraim M Vishniac

Steve Herrell's original hot fudge
The story.
In the late '70s, Steve's Ice Cream wasn't a national franchise outfit selling industrial-grade ice cream and frozen yogurt. It was a single store on Elm Street in Davis Square, Somerville, MA. Steve Herrell ran it, and everything they sold was made right there in the store. As you waited in the line that ran around the store, out the door, and down Elm Street, you could watch the big ice cream freezers working, rest on bags of rock salt, or admire the cases of soon-to-be-crushed Oreo cookies and Heath bars. For real entertainment, you could load a music roll into the occasionally working player piano, or smile at the stained-glass baby declaring, "Ice Cream Is Good."

I don't have any ice cream recipes from the original Steve's, but I do have the recipe given above for their killer hot fudge. You might want to scale it down for domestic use, or you might want to call up lots of friends.

10 oz. unsweetened chocolate
slightly less than 1 lb. butter
2 cups cocoa powder
5 cups sugar
1 and 1/3 cups milk
1 and 1/3 cups heavy cream

Melt the butter and the chocolate.
Add cocoa and stir until smooth.
Add sugar and mix until all ingredients are moistened.
The mixture will look like wet sand.
Stir in the cream and milk until homogeneous.
Leave on low heat for one hour or at least until the sugar is dissolved.