Cooking Instructions
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Step 1
In a medium saucepan, blend
Granulated Sugar (400 g)
,
All-Purpose Flour (40 g)
,
Salt (3 g)
,
Instant Espresso Powder (7 g)
, and
Unsweetened Cocoa Powder (60 g)
. Add
Evaporated Milk (1 can)
,
Water (120 mL)
, and
Butter (30 g)
.
Step 2
Cook over medium heat, stirring constantly until sauce begins to bubble and thicken, about 20 minutes. Don’t be tempted to increase the temperature when cooking — it will get there. Be sure to scrape the bottom of the pan so the fudge doesn’t stick.
Step 3
Remove from heat and stir in
Vanilla Extract (2 mL)
.
Step 4
Store the sauce in the refrigerator. Reheat to serve warm over ice cream.
