By: Mosweetie
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Cup(c) | non dairy semisweet chocolate chips | |
| 1 | Cup(c) | cabernet sauvignon or your favorite red wine | |
| 1 | Cup(c) | granulated sugar | |
| 2 | Tablespoon(T) | non dairy butter | |
| 1/4 | Cup(c) | cornstarch mixed with 1/4 cup (60 ml) soymilk to make a slurry | |
| 1 | Tablespoon(T) | pure vanilla extract | |
| 2 | Teaspoon(t) | pure almond extract |
Preparation
Add the chocolate chips, wine, sugar and butter to a saucepan and heat over medium heat. Bring to a boil and continue boiling for 3 minutes, stirring constantly. Add the cornstarch slurry and stir until thickened. Remove from the heat and continue to stir. Add the vanilla and almond extracts and keep stirring until shiny, silky and smooth. Let cool. Store in mason jars in the refrigerator until ready to use. Warm in the microwave or run the jar under hot water for a warm fudge sauce.