Plastered Hot Fudge Sauce

From page 179 of Jack Daniel’s The Spirit of Tennessee Cookbook

1 cup granulated sugar
3/4 cup unsweetened cocoa, sifted
1 teaspoon instant coffee granules (I used espresso powder)
Dash of salt
2 tablespoons Jack Daniel’s Whiskey
1 cup heavy cream
1/4 cup butter

Combine sugar, cocoa, coffee, and salt in a medium saucepan. Mix Jack Daniel’s Whiskey with cream; add to sauce and whisk until sauce is smooth. Cook over medium heat, stirring constantly. When sugar has dissolved, add butter and cook until thickened, about five minutes. Serve warm. Makes 2 cups.
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