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Fudge Sauce (D)
Source: Real Simple Magazine
Yield: 2 cups

1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla

In a medium saucepan over medium heat, bring the cream and corn syrup to a boil.

Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.

Pour into jar and cool completely before covering or refrigerating [otherwise the sauce will become granular].

Keeps up to 1 month in the refrigerator.

Posted by Faygie

Nutritional Info Per Serving: N/A