I seem to be caught in an ice cream state of mind. There may be all sorts of reasons, such as summer time heat and sunshine, but mostly it’s because I love ice cream.
One fun thing to do while traveling is to sample the local treats.
- Oragesicle ice cream in Belize melted at an alarming rate, but the fresh and citrusy smoothness made my heart leap with joy.
- Pear ice cream in Senegal, West Africa was unusual, but very tasty.
- Ukrainian black licorice ice cream was chunky, potent, turned my teeth black, and surprisingly delicious.
- Australia served up the most amazing “death by chocolate” ice cream. Seconds, please!
- But Sweden holds my heart for the most delicious, longed after treat — Magnum Baileys Minis! Yes, for a year or so mini ice cream treats on a stick came in the Baileys flavour. To. Die. For.
About one year ago I began playing with a recipe for Kahlua Fudge Sauce. Kahlua paired with fudge and ice cream, with the addition of vodka and Bailey’s (hello, iron butterfly!), becomes a mudslide. Another fave!
But, back to the fudge sauce. This is actually very simple to make – ready in less than 15 minutes from pulling out ingredients to licking the spoon – and stores in the refrigerator beautifully. The consistency is silky smooth, and not too thick – or runny.
This recipe makes about 3 cups of fudge sauce, but after sampling, tasting, and sneaking a few more spoonfuls, there’s no way to measure accurately. However, it makes plenty for the entire gang, with leftovers to store in the refrigerator.
Some of the best ways to eat this include topping peppermint bon bon ice cream, in a chocolate milkshake, and drizzled over a wedge of angel food cake with whipped cream. However, my fave since childhood is chilled (so it’s thicker) and spread on graham crackers. I’m not kidding! It is amazing!!!
Kahlua Fudge Sauce
- Total Time: 15 minutes
- Yield: 3 cups 1x
Description
An easy-to-whip-up topping for ice cream, cake, or to eat by the spoonful
Ingredients
- 1 cup cocoa (either milk or dark)
- 2/3 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 1/2 cup butter (1 stick, cut into pieces)
- 1/4 cup Kahlua
- 1 1/2 tsp pure vanilla extract
Instructions
- Combine the dry ingredients (cocoa, sugars, and salt) in a medium sauce pan. Over medium-low heat, pour in the cream and bring to a low boil, stirring constantly.
- Stir in butter chunks, and allow to boil for 1 minute.
- Carefully add Kahlua and vanilla, and heat just until it begins to boil again. Then remove from heat.
- Serve creatively, and with an extra spoonful just for fun.
Notes
The sauce thickens when chilled, and resembles frosting – perfect for spreading on graham crackers! Just a quick warm-up in the micro returns it to pourable deliciousness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
