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Photo: Evan Sklar Photo by: Photo: Evan Sklar

Fudge Sauce

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

Real Simple DECEMBER 2001

  • Yield: 2 cups

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Fudge Sauce Recipe

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