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Aunt Marguerite's Hot Fudge Sauce
Marguerite Fernland Youle Moncelle
Bellflower
McLean County, Illinois
(Transcribed by: Teri Moncelle Colglazier)

2 cup sugar 2/4 cup baking cocoa 1/4 cup flour 1 can milnot (evaporated milk not sweetened condensed) 1 cup water 2 tablespoons butter 1 teaspoon vanilla Combine sugar, cocoa and flour in saucepan. Add milk, water and butter. Cook over medium heat, stirring constantly until boiling. Cook 5 minutes longer. Remove from heat and cool. Stir in vanilla. (Transcriber note: Like most family recipes, this was, in reality, not created by the person it's named for. However, whenever relatives visited Marguerite, you could be sure that this delicious sauce would at some point be found warming on top of the heater in her diningroom waiting for it's procurement with the after dinner ice cream. Thus, it became known to the family as Aunt Marguerite's Hot Fudge Sauce. To this day, I can taste it and clearly remember the wonderful times spent visiting her.) Marguerite was born in Bellflower, McLean County, Illinois on 5 Aug 1918 to S. Webber & Ruth Fernland Youle. She married Eldon LeRoy Moncelle (son of Charles LeRoy "Roy" & Jennie Catherine Harms Moncelle) on 30 Jun 1945 at the St. Lukes Methodist Church in Columbus, Georgia (by Rev. Mack Anthony) when Eldon was stationed there during WWII. Even though they eventually settled in Harvard, Illinois they maintained their close ties with friends and family in McLean County and both are buried at the Riverside Cemetery in Saybrook, Illinois. [Moncelle Family Records]

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