Framingham Fudge Sauce Recipe
Ingredients
| 5 squares Bakert unsweetened chocolate | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
Directions
Melt chocolate in cream in saucepan over very low heat, stirring constantly until smooth.
Add sugar, salt and corn syrup.
Cook and stir until sugar is completely dissolved.
Remove from heat.
Stir in butter and cinnamon.
Serve warm over cake, pudding, ice cream, custard or fruit.
Store any leftover sauce in refrigerator and reheat over hot water before serving.
Add sugar, salt and corn syrup.
Cook and stir until sugar is completely dissolved.
Remove from heat.
Stir in butter and cinnamon.
Serve warm over cake, pudding, ice cream, custard or fruit.
Store any leftover sauce in refrigerator and reheat over hot water before serving.
Chef
