Anne’s Fudge Sauce Recipe
About 2 cups
This is a great base recipe to experiment with different cocoas, salts and extracts. Here are some suggestions for substitutions:
Melt butter with milk in a small saucepan. Sift sugar, cocoa and salt together and whisk into the warm liquid. (Start with 1/8 tsp. salt and add more to taste as the mixture cooks, if desired.) Cook, stirring, until sugar dissolves and mixture just boils. Remove from heat and whisk in extract. Serve warm, or cool and store, sealed, in the refrigerator until ready to use.
Mary Frieg, Savory Spice—Colorado Springs, CO owner