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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.

  • 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
  1. In medium saucepan, bring heavy cream, corn syrup, sugar, coocoa, salt 3 oz. chocolate chips to a boil over medium heat.
  2. Stir until chocolate has melted.
  3. Cook on low for 5 minutes.
  4. Remove from heat, stir in the remaining 3 oz. chocolate chips, butter, and vanilla.
  5. Stir until smooth.
  6. Serve hot or pour into a canning jar and cool before placing lid on top.
  7. Refrigerate after it has cooled.
  8. 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

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