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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
Makes about 2 cups
cups granulated sugar
cup cocoa or carob powder
cup brewed coffee
tablespoons unsalted butter
tablespoon vanilla bean paste
- 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.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee