We All Scream For Ice Cream!
The recent heat wave has us dreaming about homemade ice cream. We have some great cookbooks and tools for making frozen yogurt, sorbet, ice cream sandwiches and even homemade waffle cones.
It is our lucky day because our friend Daniel has shared his famous fudge sauce recipe! This sauce is the perfect topping on ice cream, bananas splits, or just eating by the spoonful. Enjoy...
Daniel's Famous Fudge Sauce
- 2/3 cup heavy cream or half-and-half
- 1/2 cup light corn syrup
- 1/3 cup dark brown sugar, packed
- 1/4 cup unsweetened natural cocoa powder
- 1/4 teaspoon salt, optional and to taste
- 6 ounces dark or bittersweet chocolate, finely chopped. Mix up your cupboard bits
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
- Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
- Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.
- Carrie Smetana