A sundae wouldn’t be complete without a decadent hot caramel fudge sauce.
During the warm summer months we crave frozen desserts and one of our go-to summer treats are sundaes. Whether you use your favorite small-batch ice cream or make your own ‘nice’ cream, this easy, 4-ingredient fudge sauce recipe is the perfect way to step up your sundae game.
- 4 ounces Theo Pure 85% Dark Chocolate, chopped
- ½ cup cream (or coconut milk)
- 1 cup sugar
- 2 tablespoons unsalted butter (or coconut oil)
Instructions (Makes about 1 1/4 cups sauce):
- Put the chocolate in a medium heatproof bowl and set aside. In a small saucepan over medium heat, bring the cream to a simmer, then turn off the heat, cover the pan, and set aside.
- Put the sugar in a medium saucepan and add just enough water to completely moisten it. Melt the sugar over medium-high heat, gently swirling the pot if necessary to help it melt evenly — don’t stir the sugar or it might crystallize. Let the sugar cook and caramelize, swirling if necessary to keep it evenly colored, until it turns a deep golden color. Immediately turn off the heat and add half of the hot cream while whisking the caramel. Be very careful — wear an oven mitt and stand back — the caramel will bubble and steam vigorously. Whisk for about 5 seconds, then add the remaining hot cream, whisking constantly. When the caramel is smooth and the bubbles have slowed, whisk in the butter. Pour the hot caramel over the chocolate and whisk to combine.
- The sauce will keep in the refrigerator for up to 1 month. Reheat gently over low heat before serving