|
Post by Loupy on Dec 20, 2010 20:29:00 GMT -7
Fudge Sauce From: Jane Kirby and Kay Chun, @ RealSimple.com
To reheat, microwave the sauce in a small cup for 30 seconds at a time, stirring between each heating, until smooth.
Yield: 2 cups
Ingredients 1 cup heavy cream 2 tablespoons light corn syrup 12 ounces semisweet or bittersweet chocolate, chopped 2 teaspoons vanilla
Preparation 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.
Nutritional Information Calories: 180 Fat: 13g sat 3g Protein: 2mg Carbohydrate: 14g Fiber: 1g Cholesterol: 20mg Iron: 0mg Sodium: 9mg Calcium: 10mg
|
|