- 1 cup confectioners' sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 1/2 teaspoons vanilla extract
- In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.
04/04/2018
recipepes.com
Crackle Top Fudge Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
