Fudge Sauce
Ingredients
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1 cup cocoa
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½ cup sugar
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½ cup light brown sugar
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1 cup whole milk
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1 cup water
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1 tablespoon vanilla extract
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½ teaspoon salt
Tools
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whisk
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measuring cups
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measuring spoons
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liquid measuring cup
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covered casserole dish
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June Oven
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silicone oven mitts
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Preferences
Combine the sugars and cocoa powder
In a large covered casserole or Dutch oven, combine the cocoa powder, sugar and brown sugar. Whisk to combine and get rid of any lumps.
covered casserole dish
measuring cups
whisk
1 cup cocoa
½ cup sugar
½ cup light brown sugar
Add the rest of the ingredients
Add the milk, water, vanilla and salt. Whisk to combine and cover. Set cooking preferences using the button below.
1 cup whole milk
1 cup water
1 tablespoon vanilla extract
½ teaspoon salt
liquid measuring cup
measuring spoons
Slow cook the fudge sauce
Transfer the covered casserole dish or Dutch oven to the bottom shelf of the June Oven. Slow cook the fudge sauce on Low for 4 hours or High for 2 hours, until it has thickened slightly. June will notify you when the sauce is ready. If the sauce seems too thin, follow on-screen instructions to continue cooking.
June Oven
Whisk in the butter and chocolate chips
Remove the casserole or Dutch oven from the June Oven and uncover. Whisk the sauce to incorporate any chocolate that has collected on the sides of the dish. At this point, the chocolate syrup can be stirred into milk or used anywhere you would use chocolate syrup. To make fudge sauce, immediately add the butter and chocolate chips to the syrup and whisk until completely smooth.
2 tablespoons unsalted butter
¼ cup semi-sweet chocolate chips
silicone oven mitts
Serve or store
Serve the syrup or fudge sauce either hot or at room temperature. (The fudge sauce will continue to thicken as it cools.) Once cooled to room temperature, store the syrup or sauce in an airtight container in the refrigerator for up to one week.