Dark Fudge Sauce
- Ready In:
- 16mins
- Ingredients:
- 7
- Yields:
-
1 cup (approximately)8
ingredients
- 2⁄3 cup heavy cream
- 1⁄2 cup firmly packed dark brown sugar
- 2 ounces best-quality bittersweet chocolate or 2 ounces semisweet chocolate, chopped fine
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1 1⁄2 teaspoons vanilla
- 1⁄8 teaspoon salt
directions
- In a small saucepan heat heavy cream and sugar over medium heat, stirring, until sugar dissolves; add chocolate, butter and corn syrup and continue to cook, stirring, just until smooth; bring mixture to a boil over medium heat and boil 8 minutes; remove pan from heat and stir in vanilla and salt.
- Can be kept for up to 3 weeks in the refrigerator, just make sure it has cooled completely before covering as any condensation will make it grainy; reheat sauce, uncovered, over simmering water in a double-boiler.
- Serve sauce hot over ice cream.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.