I love it when I discover a new recipe by accident. This time, it started when I needed a fudge sauce for my upcoming Coffee Fudge Ice Cream pie.
The pie is so rich that I needed a chocolate sauce that could hold its own. Years ago, I made a chocolate syrup (also corn syrup free) similar to the tasty, thinner Hershey’s syrup. It was perfect to keep in the refrigerator for kid’s chocolate milk and impromptu sundaes. But now I was looking for something thick and well,… fudgy.
Remembering a delicious hot fudge sauce from my childhood I decided to grab something pre-made from the grocery store. Since there wasn’t a lot of choice, I took what they had.
This was not a good decision.
There was almost no taste of chocolate… perhaps because the first two ingredients were corn syrup, then high fructose corn syrup.
And so, I made my own. The recipe is based on one from Smitten Kitchen, after I looked about a dozen recipes online (yes, everything turns into a research project). It was super tasty and easy—a one pan recipe in fact! And so good it made up for tossing the whole purchased jar into the trash.
After making my pie, I made a second batch of chocolate fudge sauce so my husband (who won’t go near anything flavored with coffee) could have a treat as well.
Later I caught him confiding to our house guest that Chocolate Fudge Sauce was a perk of marrying a food blogger–and it even made up for doing the cleanup.
More fudge sauce for him!
- • 1 tablespoon butter
- • 1/4 - 1/3 cup whipping cream (see note)
- • 1/8 cup honey
- • 1/8 cup cocoa powder
- • 1/2 cup semi-sweet or bittersweet chocolate chips (3 ounces)
- • 1/4 teaspoon vanilla extract
- Melt butter in a small saucepan, then whisk in cream, honey and salt. Bring just to a boil over medium-low heat.
- Add chocolate chips, and whisk until completely melted.
- Remove from heat and whisk in cocoa and vanilla. Whisk until no lumps remain, returning to low heat, if needed. Serve warm. Store leftovers in refrigerator.
- To reheat sauce, warm in a saucepan on low, stirring constantly, or microwave in short bursts, stirring in between. Do not boil.
- You can very the amount of cream to suit your needs. I used 1/4 cup of cream for a slightly thicker sauce for my pie and 1/3 cup when I was making ice cream hot fudge sauce. (Thought heating the sauce is really what makes it liquid enough to pour)
- Harvest Peach Pie (Full or Mini-sized)
- Coffee Fudge Ice Cream Pie