Name: Fudge Ripple Chocolate Sauce
Yield: Makes 1 cup (250 ml)
Ingredients: 1/2 cup (100 g) sugar; 1/3 cup (80 ml) light corn syrup; 1/2 cup (125 ml) water; 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder; 1/2 teaspoon vanilla extract

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Photo by Chelsea Kyle, Food Styling by Kat Boytsova

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

Storage

Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.

Recipe notes

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