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
about 2 cups
1 1/2 cups
cocoa or carob powder
vanilla bean paste
In This Recipe
Combine sugar, carob or cocoa, coffee, and milk in a medium pot. Whisk until combined.
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.
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.