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Merlot Hot Fudge Sauce

Posted Mar 20 2013 6:43am

So, our wedding just became super real this week!

And by “super real”, I mean we mailed out our invitations! May 25th is just around the corner and now that all the invites are out in the world, it is starting to feel very, very real. We also had our final premarital class last night AND my bridal shower is on Saturday! It’s all happening. I still have some loose ends to wrap up {bartender for rehearsal dinner, finalize wedding band, figure out wedding rings, getaway car to hotel, rehearsal dinner outfit, rehearsal dinner baby photos…other random things I can’t think of right now} and a lot left to pay for, but it’s all coming together. Soon I’ll be officially Jenna Beaugh. It has a nice ring to it, don’t ya think?

Okay, all that has pretty much nothing to do with today’s recipe — Merlot Hot Fudge Sauce — but I think of y’all as a big bunch of my girlfriends and that was just what was on my heart today. Wedding stuff.

Now we can chat about this sauce. THIS SAUCE!!!! Words cannot even begin to describe my love for this sauce. Specifically when you pour it over vanilla ice cream and add just the tiniest sprinkle of sea salt.

I have to think heaven will involve a lot of ice cream sundaes.

This is one of the recipes I developed for Barefoot ! I’d tasted some Merlot truffles at a winery one time and they were SO amazing that I wanted to try to recreate them in sauce form.

And you guys? It’s so easy. I made this sauce in less than ten minutes! I think the step that took the longest was just chopping up the chocolate. Once you have that done, you literally just throw everything into a pot and boil. Easy. In fact, I don’t think I’ll ever buy store-bought chocolate sauce again. I mean, there’s just no need!

This sauce will keep in the fridge for about a week – just heat up in the microwave for 30 seconds before serving.

I love you guys big.

Merlot Hot Fudge Sauce

Yields about 1 cup sauce


4 oz bittersweet chocolate

1/3 cup heavy cream

1/3 cup light corn syrup

¼ cup granulated sugar

1 tbsp good quality cocoa

¼ tsp sea salt

3 tbsp Barefoot Merlot


Finely chop the chocolate and place in a medium sized saucepot. Add all other ingredients except for the wine. Bring to a boil then simmer for one minute, stirring constantly.

Remove sauce from the heat and stir in the Merlot.  Let sauce stand for ten minutes (it will thicken up a bit) and then serve warm over ice cream, brownies or fruit.

Keep sauce in a sealed container in the fridge for up to one week. Before serving, warm up sauce.


10 minutes


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