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In addition to topping fresh fruit and angel food cake, this sweet sauce is tasty over vanilla ice cream. It's easy to double the recipe when you want to make some to give as gift.—Jane Payne, Twin Falls, Idaho
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 226 calories, 11 g fat (7 g saturated fat), 25 mg cholesterol, 190 mg sodium, 33 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Heavenly Fudge Sauce in Country Woman November/December 1996, p37
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Reviewed on Nov. 21, 2012 by huncamuncasb
I love this fudge sauce! I use about half the amount of salt called for, and sometimes we add a little instant coffee to make a mocha sauce. Mint would be good too. If you have leftovers, it's best to reheat on the stove because the sugar crystallizes in the refrigerator.
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