Mocha Fudge Ripple
Read my review of this recipe.
Ingredients:
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 1 tablespoon espresso powder
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Directions:
Whisk together the sugar, cork syrup, water, espresso powder, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in vanilla, and let cool. Chill in the refrigerator before using.
Will keep in the refrigerator for 2 weeks.
Makes about 1 cup.
Nutrition:
Substitutions:
Perfect match for Tiramisu Ice Cream!
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
