Fudge Sauce

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Photo: Evan Sklar
Recipe from Real Simple

To reheat, microwave the sauce in a small cup for 30 seconds at a time, stirring between each heating, until smooth.

Ingredients

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

Preparation

  1. 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 jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.
Jane Kirby and Kay Chun,
December 2001

Nutritional Information

  • Calcium: 10mg
  • Calories: 180
  • Calories from fat: 1%
  • Carbohydrate: 14g
  • Cholesterol: 20mg
  • Fat: 13g
  • Fiber: 1g
  • Iron: 0mg
  • Protein: 2mg
  • Saturated fat: 3g
  • Sodium: 9mg