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Home » Uncategorized » Fudge Sauce

Fudge Sauce

June 13, 2013 by Judith Hannemann

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Fudge Sauce
Fudge Sauce

Make a batch then keep it in the fridge.  Can be warmed when needed!

Fudge Sauce

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup dark brown sugar
  • 1/4 cup dutch-process cocoa
  • 1/4 tsp salt
  • 6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided
  • 2 tbs unsalted butter
  • 1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.  

Bring to boil over medium heat, stirring occasionally.  Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then.  Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream,  cake, etc.  May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.


Fudge Sauce
Fudge Sauce

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Filed Under: Uncategorized Tagged With: chocolate sauce, dark chocolate, fudge sauce, hot fudge sauce, ice cream sundae, sundae sauce

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