Brandy Fudge Sauce
21 people added this to their Recipe Box
This recipe makes 33 tbsp servings
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 |
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.
Ingredients
- 1-1/4 cups whipping cream
- 1/4 cup brandy
- 3 tbsp granulated sugar
- 8 oz bittersweet chocolate, chopped
- 2 oz milk chocolate, chopped
- 2 tbsp 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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