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Espresso-Hot Fudge Sauce

Espresso-Hot Fudge Sauce

 

 

This recipe goes with Cookie Box Sundaes

Southern Living DECEMBER 2009

  • Yield: Makes 3 1/4 cups
  • Prep time:10 Minutes
  • Total:10 Minutes

Ingredients

  • 1 (8-oz.) package unsweetened chocolate baking squares
  • 1/2 cup butter
  • 2 cups sugar
  • 2 tablespoons instant espresso
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Preparation

Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar and espresso, and cook, stirring constantly, 30 seconds or until blended. Add milk, and cook, stirring constantly, 3 minutes or until thoroughly heated and sugar is dissolved. (Do not boil.) Remove from heat. Stir in vanilla extract and salt. Cover and chill sauce up to 2 weeks.

Note: To reheat, microwave sauce in a microwave-safe bowl, stirring occasionally, at HIGH for 15- to 30-second intervals or until warm.

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Espresso-Hot Fudge Sauce recipe

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