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| 8 oz |
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Semi-sweet chocolate chips |
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| 1/2 cup |
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Butter |
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| 1-1/3 cups |
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Sugar |
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| 1-1/3 Cups |
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Whipping cream |
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| 1 |
Melt chocolate and butter in a heavy saucepan over low heat, stirring frequently. Add sugar. Gradually add whipping cream. Bring to a boil; reduce heat. Boil gently over low heat for 8 minutes,, stirring frequently. Remove from heat. Let stand at room temperature until cool. |
| 2 |
As a Gift: Pour into half-pint jars. Seal and label. Store sauce in the refridgerator up to 2 months. |
| 3 |
Reheating: Reheat the fudge in a small saucepan over medium-low heat and serve over ice cream |
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| Yield: 4 half pints, 3-1/2 cups |
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| Recipe Source |
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Author: Lisa Haddon |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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