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The World’s Best Fudge Sauce
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A decadent way to enhance ice cream, pound cake, or fruit!
  • CourseDessert
  • CuisineGluten-free, Vegetarian
  • 1/2 cup heavy cream
  • 3 Tbsp unsalted butter, cut in small pieces
  • 1/3 cup white sugar
  • 1/3 cup dark brown sugar, firmly packed
  • 1 pinch sea salt
  • 1/2 cup unsweetened Dutch process (alkalinized) cocoa powder
  1. Stir cream and butter in heavy 1-quart saucepan over medium heat until butter has melted and cream has come to a low boil.
  2. Add both sugars and stir until they dissolve—no graininess should remain in the mixture.
  3. Reduce heat to low. Add salt and coca; stir briskly with small wire whisk until smooth. When sauce is completely smooth, remove from heat.
  4. Drizzle over ice cream, pound cake, strawberries or anything that needs a chocolate boost! (If you need to reheat it, you may need to add a bit of hot water, a few drops at a time).
Recipe Notes

Adapted from Maida Heatter’s Book of Great Chocolate Deserts (1980)


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