Chocolate Rum Fudge Sauce. Recipe.

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Sometimes you gotta just eat it with a spoon, but thick and creamy fudge sauce has its way most often to the top of a scoop of ice cream. Today I made a Kahlua and Rum Ice Cream, well, am making it. The freezing time compared to last abode is more, but the quarter cup of alcohol in it also slows things down.

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Since I needed to use the remainder of the whipping cream, too, I decided to make a chocolate fudge sauce with rum flavoring and vanilla. Top of the stove on low heat to melt 3/4 c. unsalted butter and 12 ounces of 43% semi-sweet chocolate, add 1 1/4 sugar and a pinch of salt, then slowly add 1 c. cream and stir forever until the sugar melts. Remove from heat, add flavors, usually 2 t. vanilla. Today 1/2 t. rum flavor with 1 1/2 t. vanilla. Store in fridge in jars.

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Oops.

So, there should be ice cream and fudge sauce later tonight. Maybe. If not, well, there’s always a straw and I’ll call it a Kahlua and Rum Milkshake tonight, then sneak in for a spoonful of the fudge whenever, right?

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A piece of Grandma Blanche’s crocheted handiwork.
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