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Thursday, Dec. 1, 2011 03:35 pm

Chocolate fudge sauce


This ber-rich sauce is always a hit – and has many uses. If you don’t want to use liqueur, substitute 1 T. pure vanilla. 

  • 1 c. heavy cream, preferably NOT ultra-pasteurized
  • 1 1/2 c. extra fine sugar, also called baker’s sugar or bar sugar
  • 1/2 c. unsalted butter, cut into chunks
  • pinch of kosher or sea salt
  • 6 oz. unsweetened chocolate cut into chunks
  • 3 T. liqueur such as Frangelico, Grand Marnier, Amaretto, or Meyer’s Rum

Heat the cream, butter, sugar, and salt in a small heavy-bottomed pan over medium low heat, stirring until it shows the first signs of simmering.

Remove the pot from the heat and add the chocolate. Reduce the heat to low and stir until the chocolate has melted and incorporated with the other ingredients. Raise the heat to medium low, bring the mixture to a bare simmer and cook until the sauce has thickened to that of a rich fudge sauce, anywhere from 15 to 30 minutes. Add the liqueur and cook a couple minutes longer. Leftovers freeze well.

Warm: Over ice cream, or chocolate fondue.

Serve fondue in a heavy pot over a candle to keep warm. Use bamboo skewers to spear items to dip into the fondue. Some dipping possibilities: cubes of pound cake (Sara Lee all butter’s dense texture stands up well to dipping), strawberries, banana chunks, marshmallows, shortbread cookies or biscotti, dried apricots.

Cold: Filling between cake layers, filling for homemade sandwich cookies, topping or filling for pancakes, crpes, or scones.
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