Email to Cat      

Sauce: Chocolate Honey Fudge Sauce

Source of Recipe

From "Back in the Day Bakery: Made with Love" by Cheryl Day


Recipe Introduction

"Many commercial hot fudge sauces are made with corn syrup, but we like to avoid corn syrup when possible, and we've found that it's easy to substitute honey for it in many recipes. Honey brings a lovely sweet note to this fudge sauce; you'll want to make it to pour over your next bowl of vanilla ice cream."

List of Ingredients

â—¦ â…” cup heavy cream
â—¦ ½ cup clover honey
â—¦ â…“ cup packed light brown sugar
â—¦ ¼ cup Dutch-processed cocoa powder
â—¦ 1 cup bittersweet chocolate chips
â—¦ 2 tablespoons unsalted butter, cut into pieces, at room temperature
â—¦ 4 teaspoons pure vanilla extract
â—¦ ¾ teaspoon fine sea salt


Recipe

In a small heavy saucepan, combine the cream, honey, sugar, cocoa powder, and half of the chocolate chips, stir together with a heat-resistant spatula, and bring to a boil over medium heat, stirring frequently, then reduce the heat and simmer, stirring frequently, for 3 minutes.

Remove from the heat, add the remaining chocolate chips, the butter, vanilla, and salt, and stir until smooth.

Let the sauce cool slightly, stirring occasionally, and use immediately. Or cool completely, pour into a jar, cover, and refrigerate for up to 1 month. To serve, warm gently in a saucepan over low heat (or in the microwave oven) before spooning it over the ice cream of your choice.

Makes 2 cups