Oh my goodness...yummy! I took the advice of the reviewer below and stirred in the chocolate after taking the pan off the heat. I did not have unsalted butter, so dropped the 1/8 teaspoon the recipe called for. Also, I used bittersweet chocolate instead of unsweet...helped that it was an excellent chocolate. I doubled the recipe, since this is for a gift...would definately make again!
Ultimate Fudge Sauce
This sauce is rich, thick, and so delicious. It received our highest rating.
Yield: 2 1/2 cups
More From Oxmoor House
- 1 cup heavy whipping cream
- 3/4 cup sugar
- 8 ounces unsweetened chocolate, finely chopped
- 1/3 cup corn syrup
- 1/4 cup unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended. Remove from heat; stir in vanilla and salt. Let cool to room temperature. Transfer sauce to jars with tight-fitting lids. Store in refrigerator. To serve, spoon sauce into a microwave-safe bowl, and microwave at HIGH for 20-second intervals or until pourable.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts