*  Exported from  MasterCook  *
 
                        HOT FUDGE SAUCE (CEIDEBURG)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
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   The other day I bought some vanilla ice cream to go
   with a can of chocolate sauce I'd bought about a week
   before.  I bought the chocolate sauce to go on some
   ice cream that I didn't realize had been eaten by my
   roomy. When we got home, the chocolate sauce ended up
   in the bag belonging to a friend that we'd gone
   shopping with. So, unbeknownst to me, I didn't
   actually have any chocolate sauce to put on my newly
   acquired vanilla ice cream. I had bought chocolate
   sauce to go on non- existent ice cream and then bought
   ice cream to smother with the by then non-existent
   chocolate sauce. I didn't find this out until stricken
   by a severe attack of chocolate craving about midnight.
   
   I ransacked the kitchen to no avail.  Nada, zilch, zip
   chocolate sauce. “Ah-ha!” I thought...  “I'm a
   cook++I'll just make some. Yeah++ that’s it, I'll make
   some!” Right...
   
   Oooopppsss...  No chocolate.  Hmmm.  But wait++here’s
   some coco powder. A quick consultation with Irma and
   Marion told me I could make a substitute for chocolate
   using coco powder.  Three tablespoons powder to 1
   tablespoon butter ñ oz. chocolate.  Bingo!  We're in
   business now...
   
   So I followed the following recipe making the
   pertinent substitutions...
   
   The grand kind that, when cooked for the longer period
   and served hot, grows hard on ice cream and enraptures
   children.
   
   Melt in a double boiler, over++not in++hot water:  2
   oz. unsweetened chocolate.  [I used six tablespoons
   coco powder and 2 tablespoons butter. S.C.]
   
   Add and melt:  1 tablespoon butter.
   
   Stir and blend well, then add:  1/2 cup boiling water.
   
   Stir well and add:  1 cup sugar and 2 tablespoons corn
   syrup.  [I had exactly two tablespoons left in the
   bottle.  Whew!  S.C.]
   
   Permit the sauce to boil readily, but not too
   furiously, over direct heat. Do not stir.  If you wish
   an ordinary sauce, boil it for 5 minutes. If you wish
   a hot sauce that will harden over ice cream, boil it
   for about 8 minutes.  Add just before serving:  1
   teaspoon vanilla or 2 teaspoons rum.
   
   When cold, this sauce is very thick.  It may be
   reheated over boiling water.
   
   Makes 1 cup.
   
   From “The Joy of Cooking”, Vol II, Irma S.  Rombauer
   and Marion Rombauer Becker, 1964.  Signet.
   
   I tossed the cocoa powder and the butter in a sauce
   pan over low heat (none of this double boiler
   nonsense), melted the butter and stirred it until
   everything blended, then proceeded with the recipe as
   directed. Guess what? It worked out GREAT!  The sauce
   was just a tad grainy++ evidently I didn't cook it
   long enough to quite dissolve all the sugar. But what
   the heck++I'm a texture food freak anyway so I didn't
   see it as a drawback. And the taste really was good.
   
   Posted by Stephen Ceideberg; September 28 1992.
  
 
 
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