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Dark Chocolate Fudge Sauce

Yield: 3 cups
Start to Finish 20 mins
Dark Chocolate Fudge Sauce
  • 1/2  cup  packed brown sugar
  • 1/4  cup  unsweetened cocoa powder
  • 5  ounces  bittersweet chocolate, coarsely chopped
  • 1/4  cup  butter
  • 1/4  cup  buttermilk or 1/4 cup milk and 1 teaspoon lemon juice
  • 1  cup  whipping cream
  • 1/2  cup  light-color corn syrup
  • 1  teaspoon  vanilla

1. In a medium heavy saucepan combine brown sugar and cocoa powder. Stir in bittersweet chocolate, butter, and buttermilk. Cook and stir over medium heat until chocolate and butter are melted and mixture is smooth.

2. Stir in cream and corn syrup. Cook and stir for 4 to 6 minutes or just until mixture is bubbly around edge. Remove from heat; stir in vanilla. Serve warm.

From the Test Kitchen
  • Transfer any leftover sauce to an airtight container; cover. Store in the refrigerator for up to 3 days. Reheat before serving.
Amaretto Fudge Sauce:
  • Prepare as directed, except stir in 2 to 3 tablespoons amaretto, coffee liqueur, dark rum, creme de cacao, or brandy with the vanilla.
Espresso Fudge Sauce:
  • Prepare as directed, except stir in 1 to 2 tablespoons instant espresso coffee powder or instant coffee crystals with the vanilla.
Peanut Butter Fudge Sauce:
  • Prepare as directed, except stir in 1/2 cup creamy or chunky peanut butter and 1/4 teaspoon ground cinnamon with the vanilla.

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