Let me tell you how I suffer for you. For the last year I’ve experimented with creating the very best fudge sauce. I tried a range of recipes and dozens of variations saving you hours of labor, the expense of ingredients, and several extra pounds, thank you very much.
My Great-Aunt Evelyn was an award-winning cook and when I was a child we begged her to make us her delicious fudge sauce. Honestly, I like the one I’ve developed even better. It’s a rich, dark chocolate that isn’t very sweet. If you like a milder or sweeter sauce, add more sugar.
Of course, the grade and brand of chocolate you use makes tremendous difference. I use imported Italian chocolate chips from Graham’s, the most delightful chocolate shop (http://www.grahamschocolate.com/).
Following are both Aunt Evelyn’s recipe and my own. Also is my friend, Doris’ which is excellent. When cooking, be sure to stir very often to prevent burning. Keep in mind that the longer you simmer the sauce, the thicker it will be, and once refrigerated, it thickens even more. Store in glass pint or ½ pint sized jars in the refrigerator.
Warm a few tablespoons and pour over ice cream or cake, or sneak spoonfuls straight out of the jar. Let me know which recipe you prefer. Enjoy.
Mary’s Fudge Sauce (Makes 2 pints)
2 cups heavy whipping cream
1/3 cup unsalted butter
¾ teaspoon salt
12 ounces dark (semi-sweet) chocolate
½ cup sugar
Stir all ingredients together in saucepan over medium to low heat until bubbly. Continue cooking until the sauce thickens being sure to stir often.
Aunt Evelyn’s Fudge Sauce and Frosting
5 Squares Unsweetened Chocolate
½ Cup Butter
1 Can Evaporated Milk
3 Cups Confectioners Sugar
1 ¼ teaspoon Vanilla
Fudge Sauce: Melt Chocolate and butter. Remove from heat. Mix in sugar alternately with milk. Bring to a boil over medium heat stirring constantly. Cook and stir about 8 minutes. Remove from heat. Add vanilla.
Frosting: Blend 2 cups of the sauce with 2 cups confectioners’ sugar.
Doris’ Fudge Sauce (Makes 1 ¼ cup)
¾ cup sugar
½ cup cocoa
½ cup heavy cream, whipping cream, or half and half
4 tablespoons butter
½ to 1 teaspoon vanilla
Cook all ingredients in a heavy saucepan over medium heat until boiling. Cool slightly before pouring over cake or ice cream. Refrigerate for firmer fudge.
©Mary K. Doyle