Coconut Fudge Sauce

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Smooth chocolatey sauce pairing Watkins Coconut Extract and two of your favorite Kemps products for a spot-hitting dessert. 


  • 3/4 cup Kemps Half and Half
  • 1 package semi-sweet chocolate chips

  • 1/2 cup sugar
1 1/2 tsp. butter
  • 2 tsp. Watkins Coconut Extract
  • your favorite Kemps holiday ice cream variety


  1. Heat half and half, chocolate chips and sugar in large saucepan over medium heat, stirring constantly until chocolate is melted and mixture begins to boil.
  2. Remove from heat; stir in butter and extract.
  3. Pour into jars; cover tightly. Refrigerate no longer than 4 weeks. Serve warm or cold over ice cream.

Recipe courtesy of J.R. Watkins

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