Evening Edge
What’s For Dinner?
DEL.ICIO.US
Copycat Chocolate Fudge Sauce
Rate this recipe: (average rating = 2.00 with 3 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Southern Recipe Restoration Project
The contributor: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004.
The story: “My grandma Cele Marcoux was a jack of all trades. She was an editor of a newspaper , she worked in a dental lab, she had a line of luxury ties, she served as a nurse in the Army.
“But what Grandma really loved was entertaining, and she was well-known for the parties she would throw. I am lucky enough to have inherited her collection of family recipes -- handwritten and typewriter-printed. I have some from my great-grandmother as well ...
Her Copycat Fudge Sauce is one that everyone in my family still makes. I’m actually not sure what the 'copycat’ is all about. Maybe it is just so yummy that people want to copy the recipe!”
-- Susan Puckett, for the Journal-Constitution
Leckey's grandmother used this fudge sauce and her coffee-flavored liqueur to make Calypso Pie. See links below for those recipes.
This chocolate sauce is especially good served over ice cream and topped with roasted, salted pecans or almonds.
Hands on time: 15 minutes Total time: 15 minutes Serves: Makes 1 1/4 cups
Ingredients:
-
1/2 cup granulated sugar
2 tablespoons cocoa
1/3 cup milk
1/4 cup light corn syrup
1 ounce unsweetened chocolate
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla extract
Instructions:
In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.
More recipes like this:
Recipes in the same category:Saving Southern Food
Coffee-flavored Liqueur,
Calypso Pie