Makes Everything Better Fudge Sauce

This author’s blog is quickly becoming a food blog. Maybe because I am more confident in my recipes than my writing. But seriously, sometimes being a writer is hard work and a lot of the time getting reviews and trying to sell books can be exhausting and discouraging. But always this fudge sauce makes things a little better.

This recipe has ruined all store bought and even fancy restaurant fudge sauces for me. It’s rich and chocolatey and when it cools on the ice cream it thickens into this scrumptious fudge-y ganache. This sauce will transform even the cheapest vanilla ice cream into a worthy dessert. And the good news is: it’s relatively easy. Just 5 ingredients and about 5 minutes of your time.

Makes Everything Better Fudge Sauce

• 1 10 oz. bag bittersweet chocolate chips (The chips I use are in the photo below.)

• 1 pint cream

• 1/2 cup packed brown sugar (dark or light doesn’t really matter)

• 3 Tablespoons butter

• 1 Teaspoon vanilla

  In a sauce pan warm the cream until it is just beginning to bubble at the edges. Pour in the chocolate chips. With the heat on stir to combine. Add the brown sugar. Mix until the sugar dissolves. Remove from the heat. Stir in the butter and vanilla.
  
  Serve warm on ice cream. Store left-over sauce in the refrigerator in an airtight container for up to 2 months. (I use leftover jam jars like the one below.) Those who like to eat their feelings may want steal an occasional spoonful of the cold fudge directly out of the jar in the fridge.