The other night I was planning to make some butterscotch sauce to go on my ice cream. I’m craving ice cream lately — not for the sugar, but for the cream and the egg yolks (I also crave butter). Thankfully I’m not craving chocolate much, which is a sign of magnesium deficiency (I craved it a ton after Jacob was born, but didn’t know that I was severely deficient).
Still, sometimes a little chocolate is fun.
I decided that rather than do the butterscotch sauce, I’d try to make a similar sort of chocolate sauce. Most that I had tried were sort of gummy and odd, and I thought this would produce a better result.
It did. Wonderful texture and rich chocolate flavor. I enjoyed every bite!
**Edit: I have added directions for refined-sugar-free and dairy-free versions. I have made both a couple of times and they are just as delicious as the original!**
Chocolate Fudge Sauce
- 1/4 c. butter (or coconut oil)
- 3/4 c. sucanat (or 1/2 c. maple syrup)
- 1 or 2 oz. unsweetened baking chocolate
- 3/4 c. heavy cream (or coconut cream)
- 2 tsp. vanilla extract
Add the butter to a medium saucepan (I am using Kerrygold).
Add the sucanat.
And the chocolate, broken into chunks. Use 1 oz. for “milk chocolate,” and 2 oz. for “dark chocolate.” It’s a pretty deep chocolate flavor with 2 oz.
Put it on low heat and let it all melt. This will take a little while. Don’t turn it up higher to try to rush it. The sugar will burn before everything melts. Or the chocolate will burn. I learned my lesson making butterscotch sauce before. Just don’t.
After it melts, allow it to cook for 5 – 10 minutes without stirring. It should be bubbling lightly.
Add the heavy cream now. Stir it in. This will thin the mixture some; that’s okay. It’s not done.
Allow it to bubble lightly on low heat for 10 minutes, again without stirring. It will thicken as it cooks.
Remove from heat and stir in the vanilla.
That’s it! It will thicken even more as it cools.
Store in the refrigerator for a couple of weeks — if it lasts that long. I hoard mine because I’m mean, so it does. I like to spoon some chocolate fudge sauce over my ice cream and then top it with crispy walnuts. So yummy. And so nourishing, too. (The ice cream and the nuts — not the chocolate sauce so much. These days I’m making my ice cream with twice as many pastured egg yolks as usual. I need the fat. This baby hit 10 pounds at just past three weeks, which is 2.5 lbs. over birth weight. All he does is eat. A lot. I need my ice cream.)
What’s your favorite use for chocolate fudge sauce?
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