Fudge Sauce

4 ingredients
2 steps

Ingredients

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

Directions

  1. 1
    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.
  2. 2
    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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