Chocolate Fudge Sauce
Phenomenally textured, rich flavored chocolate fudge sauce made with real food ingridients.
Ingredients
- 1/4 c. butter or coconut oil
- 3/4 c. sucant or organic cane sugar
- 1-2 oz. baking chocolate unsweetened
- 3/4 c. heavy cream or coconut cream
- 2 tsp. vanilla extract
Instructions
- Add the butter and sugar to a medium saucepan (I recommend grass-fed butter).
- And the chocolate, broken into chunks. Use 1 oz. for “milk chocolate,” and 2 oz. for “dark chocolate.” It’s a pretty deep chocolate flavor with 2 oz.
- Put it on low heat and let it all melt. This will take a little while. Don’t turn it up higher to try to rush it. The sugar will burn before everything melts. Or the chocolate will burn. I learned my lesson making butterscotch sauce before. Just don’t.
- After it melts, allow it to cook for 5 – 10 minutes without stirring. It should be bubbling lightly.
- Add the heavy cream now. Stir it in. This will thin the mixture some; that’s okay. It’s not done.
- Allow it to bubble lightly on low heat for 10 minutes, again without stirring. It will thicken as it cooks.
- Remove from heat and stir in the vanilla.
Notes
Chocolate fudge will thicken more as it cools.