Homemade Fudge Syrup
|Sugar||1 Cup (16 tbs)|
|Unsweetened cocoa powder||1 Cup (16 tbs) (Dutch-Processed)|
|Skim milk||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Unsalted butter||2 Tablespoon, cut into tablespoons|
1. Mix together the sugar and the cocoa powder in a large, heavy-bottomed saucepan until no lumps remain. Add the milk and the egg, stirring until the mixture is smooth.
2. Place the saucepan over very low heat. Bring the syrup just to boiling, stirring constantly; do not boil. Remove the saucepan from the heat; cool the mixture slightly. Stir in the butter until melted. Stir in the vanilla. Cool the syrup to room temperature. The syrup can be refrigerated, covered, for up to several weeks.