CHOCOLATE FUDGE SAUCE
1/4 cup light corn syrup
6 ounces semisweet chocolate chips
3/4 cup heavy cream
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.
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.
Appetizers Asian Bars Beans Beef Beverages Breads Breakfast and Brunch Cake Cakes Canada Day Candy Canning Casseroles Cheese Chicken and Poultry Chocolate Christmas Cookies Cupcakes Desserts Easter Eggs Favorites Food Holidays Fruit Garlic Giveaways Grains Greek Grilling Halloween Healthy Holidays In Season Indian Italian Kid Friendly Let's Dish Main Dishes Market Fresh Market Mondays Mexican Pasta Pies Pizza Pork Potatoes Pumpkin Quick and Easy Recipe Collections Salads Sandwiches Sauces and Condiments Seafood Side Dishes Slow Cooker Snacks Soups St. Patrick's Day Super Bowl Thanksgiving Tips and Tutorials Valentines Vegetables Vegetarian