Holiday Dish 20: Fudge Sauce
Saturday, December 20, 2008 10:00 AM
To reheat, microwave the sauce in a small cup for 30 seconds at a time, stirring between each heating, until smooth.
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla
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.
Yield: 2 cups
NUTRITION PER SERVING
CALORIES 180(1% from fat); FAT 13g (sat 3g); CHOLESTEROL 20mg; CALCIUM 10mg; CARBOHYDRATE 14g; SODIUM 9mg; PROTEIN 2mg; FIBER 1g; IRON 0mg