Fudge Sauce

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

By Jane Kirby and Kay Chun
Recipe by Real Simple December 2001

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Credit: Evan Sklar

Recipe Summary test

Yield:
2 cups
Nutrition Info
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Ingredients

Directions

  • 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.

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Nutrition Facts

Per Serving:
calcium 10mg; 180 calories; calories from fat 1%; carbohydrates 14g; cholesterol 20mg; fat 13g; fiber 1g; protein 2mg; saturated fat 3g; sodium 9mg.
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