Chocolate Fudge Sauce

It's Friday - so go on, have something sweet. This is a delicious chocolate sauce - perfect to pour over ice cream. It's an old recipe - Alice who's a food journalist and has a lovely blog in Swedish, tells us that it was originally published in Allt Om Mat back in the early 70:s. The name in Swedish translates to "White Hare Chocolate Sauce" - but I have no idea why. Anyway, I call it a chocolate fudge sauce, because that's essentially what it is.

This freezes very well, and when frozen, it's pretty much solid and makes the most delicious candy. You can just scoop it out with a spoon and enjoy the smooth chocolately bliss. Or, heat it, and eat in a more normal and civilized manner. That's fine too.


Chocolate Fudge Sauce

650 ml sugar (about 570 g)
250 ml milk (1 cup)
250 ml cream (1 cup)
100 g butter
1/4 tsp salt
75 g cocoa powder, sifted
1 tsp vanilla sugar

Mix butter, sugar, milk, cream and salt in a very large pot, and bring to a boil. Cook for an hour on fairly low heat, until you have a thick, golden, caramel sauce. Don't worry if it looks weird in the meantime - it'll be fine.

Remove from heat, and add the cocoa powder. Beat with electric beaters for five minutes, then stir in the vanilla sugar.

Eat right away, or save for another day. You'll probably have enough to do both. This will serve at least ten.

Recipe in Swedish:
Vita Harens chokladsås