Author Notes
I was craving a rich, decadent fudge sauce with a twist. I took Chocolate Chocolate and More's recipe and used coffee and just a bit of milk as the liquid, reduced the butter, and added vanilla bean paste, resulting in a super flavorful sauce that's great on ice cream ... or just by the spoonful! —Laura Dembowski
Ingredients
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1 1/2 cups
granulated sugar
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1 cup
cocoa or carob powder
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1 cup
brewed coffee
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1/4 cup
milk
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6 tablespoons
unsalted butter
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1 tablespoon
vanilla bean paste
Directions
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Combine sugar, carob or cocoa, coffee, and milk in a medium pot. Whisk until combined.
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Place over medium heat and cook, stirring occasionally until the mixture comes to a boil. Add in the butter a couple pieces at a time and cook, continuing to stir occasionally until the sauce thickens slightly, about 5 minutes.
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Remove from the heat. Whisk in the vanilla. Serve immediately or store in the refrigerator in an airtight container for up to 2 weeks. Reheat in the microwave for about 1 minute.
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