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