This fudge sauce uses a combination of semisweet and milk chocolate chips, for a balance of chocolatyness that isn’t too intense nor too sweet.

Makes 2 cups


  • 1 to 1 1⁄4 cups heavy (whipping) cream
  • 2 Tbsp. (1⁄4 stick) unsalted butter
  • 3⁄4 cup semisweet chocolate chips
  • 3⁄4 cup milk chocolate chips
  • 2 Tbsp. light corn syrup
  • 1 tsp. pure vanilla extract
  • 1⁄4 teaspoon kosher or coarse salt
  • Ice cream or pound cake, for serving


Heat the cream and butter in a medium-size saucepan over low heat until the butter melts and the mixture is hot but only just beginning to simmer. You’ll see little bubbles around the edge of the pan. With the pan still on the heat, add the chocolate chips and let them sit in the hot liquid for a minute or two, until they start to melt. Then stir the mixture occasionally just until it is smooth, about 4 minutes.

Remove the chocolate mixture from the heat and stir in the corn syrup, vanilla, and salt. The sauce can be used right away, hot or warm. It will be fairly thin but as it sits and cools the sauce will thicken.

Serve the fudge sauce over ice cream or slices of pound cake. (You can store the sauce, well covered, in the fridge for up to 2 weeks. It will be quite solid when it is cold but can be reheated over low heat or in the microwave at low power.)

From The Mom 100 (Workman) by Katie Workman.


Next Story