Hi, I'm Danelle and this is where I dish about my favorite recipes. I focus on simple, family friendly fare and try to make feeding the family a little bit easier for everyone.
1/4 cup light corn syrup
6 ounces semisweet chocolate chips
3/4 cup heavy cream
Directions
In a small saucepan, combine corn syrup and chocolate chips over medium-low heat. Stir occassionally until smooth, 4-5 minutes. Whisk in heavy cream until smooth and well blended. Serve warm, or cool to room temperature before transferring to an airtight container. Store any unused sauce in the refrigerator for up to 3 weeks.
Let's Dish
Why buy fudge sauce when it's this easy to make you're own? Since it keep in the refrigerator for so long, I usually double this recipe. It can be reheated in the microwave when you're ready to use it. Or, if you don't feel like reheating, you can just scoop it up and eat it with a spoon, although I don't think it was inteded to be used that way. This is great on ice cream, cake, and even breakfast treats like waffles and pancakes. It also makes a great gift in a pretty jar.
Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food Fast cookbook.
Great photo!
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