I’m having a flashback. I was 10 years old sitting in the family room at Myne and Granddad’s house. We had set up the card table and were playing Rummikub – like gin rummy but with numbered tiles. In between games, Myne warmed a pot of her home-made fudge sauce and spooned it into bowls of vanilla ice cream — one of my favorite treats. Granddad loved it too.
Though he’s been gone for more than 20 years, I can still hear Granddad’s drawl, calling me, “dahh-lin'”. It’s weird the way it all comes back to you. Having her fudge sauce now, still conjures those images.
Who knows? Maybe Emily will have similar recollections down the road. What I remember is the thickness of this fudge sauce. It was practically like a pudding when chilled, but when it was warmed up this rich topping was gooey and sublime.
The brown can with the yellow lid was the ubiquitous standard for chocolate sauce in those days. I guess Hershey’s is fine, but it doesn’t compare to Myne’s homemade deep, dark, fudgy goodness.
I will admit to taking a liberty with this recipe. Hers doesn’t call for espresso powder, but I find that it actually intensifies the chocolate flavor. (I hope Granddad would approve).
Fudge sauce is WAY different from plain old chocolate sauce.
While chocolate sauce sits obediently atop an ice cream perch, fudge sauce slicks down the icy dome and settles in a warm molten dam at the base of the bowl.
It was something I had never given thought to before until I tried to capture a photo with the fudge sauce topping a bowl of vanilla. No matter how many times I tried, that sauce had other ideas.
Best to give in, get the best shot you can and enjoy the creamy, fudgy reward.
Espresso Fudge Sauce
- 2 cups sugar
- 5 tablespoons flour
- 1/2 teaspoon salt
- 2/3 cup cocoa powder
- 1 tablespoon instant espresso powder optional
- 1 12 oz. can evaporated milk
- 1/2 cup water
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- In a medium saucepan, blend sugar, flour, salt and cocoa powder. Add milk, water and butter. Cook over medium heat, stirring constantly until sauce begins to bubble and thicken, about 20 minutes. Remove from heat and stir in vanilla.
Store the sauce in the refrigerator. Reheat to serve warm over ice cream, the way Granddad liked it.