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Irene’s Fudge Sauce

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Irene’s Fudge Sauce

Here’s another from Yankee’s former “Recipe with a History” column. Dorene Lengyel of Lynnfield, Massachusetts, sent it to us in 1996. For Dorene’s mother, this sauce was her vacation from cooking. It’s that easy–and delicious.

Total Time: 12
Yield: 1 cups

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon table salt
  • 2 ounces unsweetened baking chocolate
  • 6 tablespoons milk
  • 3 tablespoons salted butter
  • 1 teaspoon vanilla extract

Instructions

In a small bowl, whisk together sugar, cornstarch, and salt. Set aside.

In a 2- to 3-quart saucepan, melt chocolate with milk and butter over medium-low heat. Simmer 3 minutes, then whisk in dry ingredients and cook, stirring, for 5 minutes. Mixture will thicken and become smooth and glossy. Turn off heat and add vanilla. Serve warm.


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