I found yet another recipe for fudge sauce that was in draft form on this blog, just not yet published. The recipe is from Taste of Home and can be found here.
Recipe courtesy of Taste of Home.
1 cup heavy whipping cream
3/4 cup butter, cubed
1 1/3 cups packed brown sugar
1/4 cup granulated sugar
pinch salt
1 cup unsweetened cocoa powder
1/2 cup plus 2 tbsp light corn syrup
2 squares (1-oz each) unsweetened chocolate
3 tsp vanilla extract
1-2 tsp rum extract
In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted. Add the sugars and salt, and cook until sugar is dissolved, stirring constantly; about 4 minutes. Stir in the cocoa and corn syrup; cook and stir for 3 minutes.
Add the chocolate and cook and stir for 3-4 minutes or until chocolate is melted. Reduce heat to low. Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. Remove from heat; stir in the extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers.
3/4 cup butter, cubed
1 1/3 cups packed brown sugar
1/4 cup granulated sugar
pinch salt
1 cup unsweetened cocoa powder
1/2 cup plus 2 tbsp light corn syrup
2 squares (1-oz each) unsweetened chocolate
3 tsp vanilla extract
1-2 tsp rum extract
In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted. Add the sugars and salt, and cook until sugar is dissolved, stirring constantly; about 4 minutes. Stir in the cocoa and corn syrup; cook and stir for 3 minutes.
Add the chocolate and cook and stir for 3-4 minutes or until chocolate is melted. Reduce heat to low. Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. Remove from heat; stir in the extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers.
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