Brandy Fudge Sauce
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Milk chocolate lightens the flavour of this silky dark sauce to make a rich and satisfying treat. For a booze-free sauce, use milk and 2 tsp (10 mL) vanilla instead of brandy.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 90 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 11 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
Suggested Recipes
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1-1/4 cups (300 mL) whipping cream
1/4 cup (50 mL) brandy
3 tbsp (50 mL) granulated sugar
8 oz (250 g) bittersweet chocolate, chopped
2 oz (60 g) milk chocolate, chopped
2 tbsp (25 mL) butter, cut_into small cubes
Preparation:
In small saucepan, bring cream, brandy and sugar to boil, stirring occasionally. Remove from heat.
Whisk in chopped bittersweet and milk chocolates until smooth.
Whisk in butter until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 5 days. Reheat over double boiler or in microwave.)
Whisk in chopped bittersweet and milk chocolates until smooth.
Whisk in butter until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 5 days. Reheat over double boiler or in microwave.)
Source
Canadian Living Magazine: May 2007
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