• 1/2  cup 
    packed brown sugar
  • 1/4  cup 
    unsweetened cocoa powder
  • 5   ounces 
    bittersweet chocolate, coarsely chopped
  • 1/4  cup 
  • 1/4  cup 
    buttermilk or 1/4 cup milk and 1 teaspoon lemon juice
  • 1   cup 
    whipping cream
  • 1/2  cup 
    light-color corn syrup
  • 1   teaspoon 
In a medium heavy saucepan combine brown sugar and cocoa powder. Stir in bittersweet chocolate, butter, and buttermilk. Cook and stir over medium heat until chocolate and butter are melted and mixture is smooth.
Stir in cream and corn syrup. Cook and stir for 4 to 6 minutes or just until mixture is bubbly around edge. Remove from heat; stir in vanilla. Serve warm.
  • Transfer any leftover sauce to an airtight container; cover. Store in the refrigerator for up to 3 days. Reheat before serving.
  • Amaretto Fudge Sauce: Prepare as directed, except stir in 2 to 3 tablespoons amaretto, coffee liqueur, dark rum, creme de cacao, or brandy with the vanilla.
  • Espresso Fudge Sauce: Prepare as directed, except stir in 1 to 2 tablespoons instant espresso coffee powder or instant coffee crystals with the vanilla.
  • Peanut Butter Fudge Sauce: Prepare as directed, except stir in 1/2 cup creamy or chunky peanut butter and 1/4 teaspoon ground cinnamon with the vanilla.
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