December 1, 2011
Hot fudge sauce
Total time: 25 minutes
Servings: Makes about 4 cups
Note: Coffee extract is available at cooking and baking supply stores, as well as at select gourmet markets. The fudge sauce can be made ahead of time and refrigerated, stored in an airtight container, for up to several weeks. Before serving, warm the fudge sauce over medium-low heat, stirring constantly to prevent it from scorching. Use the hot fudge sauce immediately or set it aside to cool to room temperature.
1 1/2 cups cocoa powder
1 cup light corn syrup
3/4 cup sugar
1 1/2 tablespoons coffee extract
1 cup plus 2 tablespoons water
1 pound bittersweet chocolate (minimum 66% cacao), chopped
1/3 cup brandy (or substitute 2 tablespoons pure vanilla extract)
1. In a medium saucepan heated over medium-high heat, combine the cocoa powder, corn syrup, sugar, coffee extract and water and cook, stirring constantly with a whisk to prevent the cocoa from burning, until the fudge sauce bubbles and is thick enough to coat the back of a spoon, about 5 minutes.
2. Remove from heat, add the chocolate and stir until the chocolate is melted, 1 to 2 minutes. Stir in the brandy and set the fudge in a warm place until you are ready to serve it.
Each tablespoon: 72 calories; 1 gram protein; 10 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 0 cholesterol; 4 grams sugar; 4 mg sodium.
Copyright © 2014, Los Angeles Times