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Milk Bars Fudge Sauce

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4860 posts
Joined: Dec 10, 2005

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Posted to Thread #29844 at 2:35 pm on Sep 7, 2017

So good. Will be one of my holiday gifts this year.

Makes about ½ cup (well – I think it makes a bit more)
• 1 once 72 percent chocolate, chopped (I used 70%)
• 2 Tbsp. cocoa powder, preferably Valrhona
• 1/8 tsp. kosher salt
• 1/4 cup glucose
• 2 Tbsp. sugar
• 1/4 cup heavy cream

1) Combine the chocolate, cocoa powder and salt in a medium bowl
2) Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils pour in into the bowl holding the chocolate. Let sit for 1 full minute.
3) Slowly, slowly begin to whisk the mixture. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength (mine level is “wimp”). You can use the sauce at this point or store in an airtight container in the fridge for up to 2 weeks; do not freeze.


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