Fudgy Sauce
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 236.59 ml heavy whipping cream
- 177.44 ml white sugar (OR 1/2 cup white granulated sugar with 1/4 cup brown sugar)
- 59.14 ml unsalted butter
- 177.44 ml unsweetened good quality Dutch-processed cocoa powder
- 0.25 ml salt
- 29.57 ml Amaretto or 29.57 ml Kahlua (optional)
directions
- Cut butter into small pieces.
- Place the cream, sugar, butter and liquor, if using in a medium-sized heavy saucepan.
- Heat to a boil, stirring constantly to melt sugar.
- Lower heat to low setting and cook until thickened, being careful not to burn.
- Remove from heat and stir in cocoa powder until well blended.
- This recipe makes about 2 cups of awesomely delicious sauce.
- I've used it on frozen desserts and as a fruit"dip".
- It keeps up to a week or so refrigerated.
- Bring to room temperature or heat before reusing.
- RECIPE ADAPTED FROM THE BEST ICE CREAM MAKER COOKBOOK EVER by PEGGY FALLON.
- I highly recommend this book for home ice cream fans.
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