Mrs. Bailey's Fudge Sauce
Author: Ronald McDonald House New York City Cookbook
- 6 Tablespoons unsalted butter
- 4 ounces unsweetened chocolate squares
- 2 Tablespoons unsweetened cocoa powder
- 3 cups confectioner's sugar
- 1 can (12 ounces) evaporated milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Melt butter in top of double boiler set over simmering water. Add chocolate squares until melted and smooth. Add cocoa powder.
- Add confectioner's sugar alternated with evaporated milk. Stir until smooth.
- Add salt. Continue to stir for 5 minutes until it begins to thicken. Remove from heat and stir in vanilla,
- Pour into jars while lukewarm, as the sauce will thicken as it cools. Store in refrigerator. Serve over ice cream.
Recipe by The Culinary Cellar at https://theculinarycellar.com/ronald-mcdonald-house-new-york-city/
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