FUDGE RIPPLE

We use this ripple in our Almond Fudge Ripple as well as our Peanut Butter Fudge Swirl. You can use it anytime you want to add a ribbon of fudge to your ice cream. Leftovers can be used to make chocolate
milkshakes or as a topping for ice cream

MAKES ABOUT: 1⅓ cups

SHELF LIFE: up to 4 weeks

INGREDIENTS:

• • ½ cup plus 2 tablespoons sugar
  • ½ cup water
  • 6 tablespoons Dutch-processed cocoa, measured then sifted
  • ¼ cup tapioca syrup or corn syrup
  • ⅛ teaspoon kosher salt
  • 1 ounce bittersweet chocolate (about 60% cacao), finely chopped (¼ cup)
  • ½ teaspoon pure vanilla extract

INSTRUCTIONS:

1. 1. In a small saucepan, whisk together the sugar, water, cocoa, tapioca syrup, and salt and put the pan over medium-high heat. Whisk frequently as the mixture comes to a simmer.
   2. When the sugar has completely dissolved, remove from the heat. Add the chocolate and let sit undisturbed for a minute to allow the heat of the syrup to melt the chocolate.
   3. Whisk until smooth, then whisk in the vanilla extract.
   4. Transfer to an airtight container and refrigerate until completely chilled.

USE THE RIPPLE IN:

• • Almond Fudge Ripple
  • Peanut Butter Fudge Swirl
• You can use it anytime you want to add a ribbon of fudge to your ice cream.
• Leftovers can be used to make chocolate milkshakes or as a topping for ice cream.