Earl Grey Fudge Sauce

1. 1

   Bring the water to a boil in a small saucepan or in a tea cup in the microwave.

2. 2

   Remove from heat, add the tea, and let steep for 4 minutes.

3. 3

   Wring and remove the tea bag and pour the tea into a medium bowl.

4. 4

   Add the chocolate, cocoa powder, and salt.

5. 5

   Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat.

6. 6

   The moment it boils, pour it into the bowl holding the chocolate.

7. 7

   Let sit for 1 full minute.

8. 8

   Slowly, slowly begin to whisk the mixture.

9. 9

   Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth.

10. 10

    This will take 2 to 4 minutes, depending on your speed and strength.

11. 11

    You can use the sauce at this point or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.

12. 12

    In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

* Per serving · 4 servings · Values may vary.

No additional tips available.