Espresso Fudge Sauce

The deepest, darkest, fudgiest sauce for ice cream, berries, or your favorite desserts!

Total Time

25min

4.8

6 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

2 cups

Granulated Sugar

•

1/3 cup

All-Purpose Flour

•

1/2 tsp

Salt

•

2/3 cup

Unsweetened Cocoa Powder

•

1 Tbsp

Instant Espresso Powder

(optional)

•

1 can
(12 fl oz)

Evaporated Milk

•

1/2 cup

Water

•

2 Tbsp

Butter

•

1/2 tsp

Vanilla Extract

Cooking Instructions

In a medium saucepan, blend Granulated Sugar (2 cups) , All-Purpose Flour (1/3 cup) , Salt (1/2 tsp) , Instant Espresso Powder (1 Tbsp) , and Unsweetened Cocoa Powder (2/3 cup) . Add Evaporated Milk (1 can) , Water (1/2 cup) , and Butter (2 Tbsp) .

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.

Remove from heat and stir in Vanilla Extract (1/2 tsp) .

Store the sauce in the refrigerator. Reheat to serve warm over ice cream.

Nutrition Per Serving

CALORIES

159

FAT

3.5 g

PROTEIN

2.5 g

CARBS

31.7 g