This classic fudge sauce can be served hot or cold, and used for ice cream, fruit, or adding to milk!
- 2/3 cup light corn syrup
- 2/3 cup water
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 2 ounces unsweetened baking chocolate, chopped
- 6 tablespoons unsalted butter (or vegan butter or coconut oil)
- 1/2 cup heavy cream or coconut cream
- a “big pinch” of salt
- 2 teaspoons vanilla extract
Boil the corn syrup in a small saucepan for a minute or two, until it thickens and forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water.
Sieve together the cocoa and sugar, then whisk them into the corn syrup and water. Simmer, stirring, for a few minutes, until the sugar has dissolved completely. Make sure the sugar is completely dissolved, to avoid the sauce crystallizing later.
Add the baking chocolate and simmer, stirring, until melted. Blend in the butter and heavy cream and bring to a full boil for 15 seconds.
Remove from heat, and blend in the salt and vanilla. Let it cool for about 10-15 minutes; until it is warm but not hot. Serve over ice cream or as a dip for fruit.
Makes about 2 1/2 cups.
This will keep very well in the refrigerator for up to a month. You can use it cold, or heat it up for hot fudge