Kahlua Fudge Sauce
1 cup unsweetened cocoa powder
2/3 cup granulated sugar
½ cup light brown sugar, packed
1 cup whipping cream
½ cup butter
¼ cup Kahlua
1½ tsp vanilla
In heavy 1½-quart saucepan, over medium heat, combine cocoa and sugars. Add cream, butter and Kahlua; bring to boil. Reduce heat and simmer 1 minute, stirring occasionally. Remove from heat; add vanilla. Cool. Serve warm or at room temp. Store, in covered container, in refrigerator. Makes about 3 cups. Pour over ice cream or layer in a parfait.
VARIATION: Add 1/3 cup chopped nuts
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