Raspberry-Fudge Sauce

1. 1

   In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar.

2. 2

   Set aside.

3. 3

   In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly.

4. 4

   Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges.

5. 5

   Add sugar mixture.

6. 6

   Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened.

7. 7

   Remove from heat.

8. 8

   Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted.

9. 9

   Pour sauce into clean, dry half-pint jars.

10. 10

    Seal with a lid.

11. 11

    Store in the refrigerator for up to 1 week.

12. 12

    Include directions with jar: heat sauce before serving.

No additional tips available.