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Mr. Pete’s Chocolate Fudge Sauce

By Paula Deen


Difficulty: Easy


  • 1 3/4 cups heavy cream
  • 3/4 cup brown sugar
  • 1/4 cup cut into small pieces butter
  • 2 3/4 cups semisweet chocolate chips
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla extract


In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook’s Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.