Year of the Sauce: Week 14
This sauce is dangerous. And delicious. And dangerous. I had to sample a bit of it just now, just to make sure it was still delicious after sitting overnight in my fridge.
Yeah. It’s trouble.
Ingredients
- ⅔ cup heavy cream
- ½ cup corn syrup
- ⅓ cup packed brown sugar
- ¼ cup unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- 6 oz ghiradelli 60 % Cocoa Chips
- 2 tablespoons butter
- 1 teaspoon vanilla
Instructions
- In medium saucepan, bring heavy cream, corn syrup, sugar, coocoa, salt 3 oz. chocolate chips to a boil over medium heat.
- Stir until chocolate has melted.
- Cook on low for 5 minutes.
- Remove from heat, stir in the remaining 3 oz. chocolate chips, butter, and vanilla.
- Stir until smooth.
- Serve hot or pour into a canning jar and cool before placing lid on top.
- Refrigerate after it has cooled.
- Heat before serving if you want a smooth pouring sauce or spread on at room temperature for a thick fudge like frosting or filling.
Source: Created By Diane