9 INGREDIENTS • 4 STEPS • 25MINS

Espresso Fudge Sauce

Name: Espresso Fudge Sauce
Total time: PT1500.0S
Yield: 16
Ingredients: 2 cup Granulated Sugar; 5 tablespoon All-Purpose Flour; 1/2 teaspoon Salt; 2/3 cup Unsweetened Cocoa Powder; 1 tablespoon Instant Espresso Powder; 1 can Evaporated Milk; 1/2 cup Water; 2 tablespoon Butter; 1/2 teaspoon Vanilla Extract

Recipe

4.8

6 ratings

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

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

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

25MINS

Total Time

$0.24

Cost Per Serving

Ingredients

Servings

16

us / metric

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

Nutrition Per Serving

VIEW ALL

Calories

159

Fat

3.5 g

Protein

2.5 g

Carbs

31.7 g

Love This Recipe?

Add to plan

Espresso Fudge Sauce

Save

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

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).

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 (1/2 tsp).

step 4

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