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Fudge Sauce

It's the little things in life that often make up our memories. You see, I do not recall much about my countless hours of business school in Grenoble, France. Instead, I remember quite fondly things like the crepe stand I would pass on my way to said school every day. The smell emanating from it was so inviting, but since I was always en retard and my German finance professor valued punctuality, I had to keep going. Cependant, every so often on my way home, I indulged in a delicious crepe stuffed with warm fudge sauce. It was always worth the wait.


Today I bring you a homemade fudge sauce that is so quick you won't be waiting long for it. When I taste this sauce it transports me to the streets of France, crepe in hand. Not overly sweet, this recipe is based on one that my belle-mere has used for years. It is one that I dare say would gain the approval of the jovial crepe stand owner I remember so well. Enjoy!


French Lesson du jour

En retard - running late

Cependant - however

Belle-mere - mother-in-law





Homemade Fudge Sauce


2 oz unsweet chocolate

1/4 cup water

1/3 cup granulated sugar

2 T butter, cut into 3 or 4 small pieces

1/4 tsp kosher slat

1 tsp vanilla extract


In a microwave safe glass bowl, put chocolate and water. Heat for 30 seconds, then stir. Heat 15 more seconds and stir again. Water and chocolate should be melted at this point. If not, heat at 10 second intervals until smooth and melted. Add sugar and stir well. Add butter pieces and heat in microwave 15 seconds. Stir to incorporate then add the salt and vanilla. Give it one more quick stir and voila! Quick, easy, and delicious fudge sauce. Use immediately on ice cream, berries or whatever your heart desires. Alternatively, allow to cool and store in an air-tight container in the fridge.





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Lee Wedeberg

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