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Recipe: Blanchard's Extra Thick Hot Fudge Sauce

Desserts - Fillings, Frostings
EXTRA THICK HOT FUDGE SAUCE

"This is a variation of the recipe that helped launch Blanchard & Blanchard. It was voted the best fudge sauce in the country by the Boston Globe."

6 tablespoons unsalted butter
1 cup heavy whipping cream
1 cup light brown sugar, packed
1/3 cup granulated sugar
1 cup sifted unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

In a large saucepan, heat the butter and cream over medium heat until the butter is melted and small bubbles form around the edge of the pan.

Whisk in both sugars and continue to cook until the mixture is very smooth and no grains of sugar remain.

Add the cocoa powder, vanilla, and salt, and whisk again until smooth.

Serve warm over just about anything or refrigerate and reheat, the sauce will keep in the refrigerator for 2 weeks.

Makes 2 cups
Source: At Blanchard's Table by Melinda Blanchard, Robert Blanchard
MsgID: 1437298
Shared by: Betsy at Recipelink.com
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