Chocolate Fudge Sauce

Author: Canadian Living

For Tin Roof Sundaes, drizzle this gooey sauce over a scoop of vanilla ice cream and sprinkle with chopped peanuts. For the full effect, garnish with whipped cream and a maraschino cherry

  • Portion size 250 servings

Ingredients

  • 1/3 cup unsweetened cocoa powder sifted
  • 1/3 cup corn syrup
  • 4 oz bittersweet chocolate chopped
  • 1 teaspoon vanilla

Method

In small saucepan over medium heat, bring cocoa, 1/2 cup (125 mL) water and corn syrup to boil, whisking constantly; boil for 2 minutes. Reduce heat to low.

Add chocolate; cook, stirring, until melted. Remove from heat; stir in vanilla.

Transfer to bowl and cover with plastic wrap. Serve warm or refrigerate until chilled. (Sauce can be refrigerated for up to 2 weeks; reheat in saucepan over low heat or in microwave at Low/10% until pourable.)

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 38 mg
  • Protein 2 g
  • Calories 125.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Chocolate Fudge Sauce

Login