Zutaten für Dark Fudge Sauce
- 1 cup heavy cream
- Dark Brown Sugar
- Bittersweet Chocolate
- Unsalted Butter
- Light Corn Syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
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Zubereitung von Dark Fudge Sauce
- In a small saucepan, combine 1 cup heavy cream and ½ cup granulated sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved.
- Add 8 ounces of semi-sweet chocolate chips, 4 tablespoons (½ stick) unsalted butter, and 2 tablespoons light corn syrup. Continue to cook, stirring frequently, until the chocolate is melted and the mixture is smooth.
- Bring the mixture to a gentle boil over medium heat. Reduce heat to low and simmer for exactly 8 minutes, stirring occasionally to prevent sticking.
- Remove the pan from the heat and stir in 1 teaspoon pure vanilla extract and ¼ teaspoon sea salt.
- Let the sauce cool completely before covering and refrigerating. This prevents condensation from forming and making the sauce grainy. Store in an airtight container for up to 3 weeks.
- To reheat, gently warm the sauce in a double boiler over simmering water, or in the microwave in short bursts, stirring until smooth and heated through. Do not overheat.
- Serve warm over ice cream, pound cake, fruit, or enjoy it straight from the spoon!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
474g
Fat
255g
Carbs
48g
