Fudge Sauce

Fudge Sauce
Evan Sklar

Makes 2 3/4 cups
preparation
15
minutes
cooking
45
minutes
other
0
minutes

Ingredients

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

Directions

  1. In a medium saucepan, combine the cream and corn syrup; bring to a boil.
  2. Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.
  3. Refrigerate in an airtight container for up to 1 month.
Jane Kirby and Kay Chun
November 2001

Nutritional Information

  • Per Serving
  • Calories 180
  • Calcium 10 mg
  • Carbohydrate 14 g
  • Cholesterol 20 mg
  • Fat 13 g
  • Fiber 1 g
  • Iron 0 mg
  • Protein 2 mg
  • Sat Fat 3 g
  • Sodium 9 mg
What does this mean? See Nutrition 101.