Port Wine Hot Fudge Sauce
A rich, fudgey chocolate sauce made with Port wine for a grown up ice cream sundae topping. The port can be replaced with water or coffee for an alcohol-free version. This recipe makes 2 cups of sauce.
servings
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Ingredients
- 6 ounces semi-sweet chocolate (finely chopped)
- 5 ½ oz light corn syrup (½ cup)
- 6 oz ruby port (¾ cup)
- 2 oz granulated sugar (¼ cup)
- 1 oz cocoa powder (¼ cup)
- ¼ teaspoon table salt
- 1 oz unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Combine 6 ounces semi-sweet chocolate, 5 ½ oz light corn syrup, 6 oz ruby port, 2 oz granulated sugar, 1 oz cocoa powder ande ¼ teaspoon table salt in a medium saucepan. Cook over low heat until the chocolate is melted then increase the heat to medium. Stirring frequently, bring the mixture to a boil, reduce heat to medium low and and simmer for 3 minutes. Remove from the heat an stir in 1 oz unsalted butter and 1 teaspoon vanilla extract.
- Cool for 10 minutes before serving. To serve later, refrigerate & rewarm.
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