“This fudge sauce is rich and dark. It thickens when it hits cold ice cream and gets slightly chewy. We always top our Sundays with salted roasted nuts as the salt compliments the super rich fudge. This recipe is from our family cookbook.”
READY IN:
13mins
SERVES:
8
YIELD:
2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add all ingredients except vanilla to a small saucepan.
  2. While stirring, bring to a boil over medium heat.
  3. Once it starts to boil, cook without stirring until thick for 8 minutes.
  4. Stir in vanilla and remove from heat.
  5. Let cool slightly.
  6. If there are any leftovers, it will become grainy within a day or so. Stir in 1-2 T hot water to revive.
  7. NOTE: 4 ounces of unsweetened chocolate can be substituted for the cocoa powder and shortening.

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