This is a thick, smooth, easy sauce to make and will keep in the fridge for months. It's great to have on hand for last minute desserts.
1/2 cup butter
1 12-oz. bag (2 cups) semi-sweet chocolate chips
1-1/2 cups light corn syrup (or 1 cup agave syrup or 1 cup honey*)
1 teaspoon instant espresso or coffee granules
1 14-oz. can sweetened condensed milk
In 2-1/2 to 3 qt. saucepan, melt butter and chocolate chips on low, stirring frequently. Stir in corn syrup (or agave syrup or honey) and espresso/coffee granules. Then stir in condensed milk. Cook on low, uncovered, for 30 minutes, stirring frequently.
STORE in airtight container in refrigerator for up to 3 months.
SERVE hot over ice cream, cake, brownies, or as a fondue dessert dipping sauce. This sauce is too thick for serving when it is cold.
TO REHEAT, microwave on high, stopping and stirring at 20 second intervals, until hot. Boiling or overheating will result in sauce getting overly hard.
*1 cup of agave syrup or honey may be substituted for the 1-1/2 cups corn syrup; they are both sweeter than corn syrup, so less is required. The fudge sauce made with agave syrup tastes very similar to the corn syrup version. If honey is used, the fudge sauce will have a distinctive honey flavor.