Chocolate Fudge Sauce
This recipe makes 10 2 tbsp (25 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL): about | - |
| cal | 125125 cal |
| pro | 2 g2g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 19 g19g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 38 mg38mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1212 iron |
| folate | 11 folate |
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
Ingredients
- 1/3 cup unsweetened cocoa powder , sifted1/3 cup unsweetened cocoa powder, sifted
- 1/3 cup corn syrup 1/3 cup corn syrup
- 4 oz bittersweet chocolate , chopped4 oz bittersweet chocolate, chopped
- 1 tsp vanilla 1 tsp vanilla
Preparation
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.)
- Keywords : Condiments/sauces; Cocoa; Chocolate; Boil; Simmer;
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