Dark Fudge Sauce
Updated Oct 20, 2022, Published Jul 01, 2015
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Transform Store-bought ice cream into show stopping desserts. With a little bit of effort, you can have Dark Fudge Sauce for spectacularly decorated cakes!
Dark Fudge Sauce
Ingredients
- ¾ cup heavy cream
- ½ cup sugar
- 1 teaspoon kosher or fine sea salt
- ½ cup corn syrup or light agave nectar
- ½ cup unsweetened cocoa powder, measured then sifted
- 2 tablespoons unsalted butter
- 1 teaspoon instant espresso powder or coffee
- 1 teaspoon pure vanilla extract
Instructions
- Combine the cream, sugar, salt, corn syrup or agave, and cocoa powder in a medium saucepan. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 5 minutes, stirring frequently. Remove from heat and stir in the butter, espresso powder, and vanilla. Let cool. The sauce will thicken as it cools. Stir again before serving. Pour the sauce into a glass jar with a lid. Let cool completely and store, covered, in the refrigerator for up to 2 weeks.
- To reheat the sauce for serving, remove the lid from the jar and microwave for a few seconds or remove the lid from the jar and place the jar in a pan of simmering water until warm.
- To make this recipe dairy-free and vegan: Use dairy-free milk of your choice (or even water for a lower fat content) and omit the butter. The sauce will be thinner but still fabulous.
Nutrition
Calories: 1105kcalCarbohydrates: 143gProtein: 8gFat: 63gSaturated Fat: 39gCholesterol: 203mgSodium: 57mgPotassium: 549mgFiber: 9gSugar: 117gVitamin A: 2215IUVitamin C: 0.7mgCalcium: 114mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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