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Chewy Fudge Sauce




Source of Recipe


From "Farm Journal's Choice Chocolate Recipes"


Recipe Introduction


When poured over ice cream, the sauce hardens into a chewy, stick-to-your-teeth, caramel-like consistency. But it's pure chocolate.

2 (1-ounce) squares unsweetened chocolate, cut up

1 Tbsp butter

1/2 cup boiling water

1 cup sugar

2 Tbsp light corn syrup

1 tsp vanilla

Combine chocolate and butter in a heavy 2-quart saucepan. Cook over low heat until melted.

Add boiling water, stirring well. Stir in sugar and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 5 minutes.

Remove from heat. Stir in vanilla. Serve warm over ice cream. (Leftover sauce can be stored in the refrigerator. Reheat over low heat or in microwave.)

Makes about 1 cup.