Email to Stella      

Dessert: Fudge Sauce

Source of Recipe

Jane Kirby and Kay Chun, Real Simple, DECEMBER 2001


Recipe Introduction

Chocolate lovers will go wild over this dessert sauce made with just one 12-ounce bar of chocolate, a cup of cream, vanilla, and a splash of corn syrup. Fill decorative half-pint jam jars with the sauce and tie with chocolate-colored raffia or fancy ribbon.

List of Ingredients

1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla



Recipe

In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.

Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.

Recipe yields 2 gifts (1 cup per jar)


To reheat, microwave the sauce in a small cup for 30 seconds at a time, stirring between each heating, until smooth.




Cost per gift: $2.64
Total recipe cost: $5.28