*  Exported from  MasterCook  *
 
                              Hot Fudge Sauce
 
 Recipe By     : Chocolate, Nick Malgieri, 1998
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces And Gravies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           water
    1      cup           light corn syrup
    1 1/3  cups          sugar
      1/4  teaspoon      salt
    4      ounces        unsweetened chocolate -- coarsely chopped
      1/2  cup           alkalized (Dutch process) cocoa powder
    4      tablespoons   unsalted butter -- (1/2 stick)
      1/4  cup           heavy cream
    1      tablespoon    vanilla extract
 
 “This is one of those really rich hot fudge sauces that hardens as it hits
 ice cream,” Malgieri writes.
 
 Combine water, corn syrup and sugar in a nonreactive pan and bring to a
 boil, stirring often, until all the sugar crystals have melted.  Boil 1
 minute without stirring.
 
 Remove from heat and add the salt and the chocolate.  Allow to stand 2
 minutes until chocolate has melted, then whisk smooth.
 
 Sift the cocoa into a mixing bowl and stir in enough of the liquid mixture
 to make a paste, then stir the cocoa paste smoothly back into the syrup.
 Whisk in the butter, cream and vanilla.
 
 Store the sauce in a tightly covered jar in the refrigerator.  Reheat
 opened jar over simmering water before serving.  Makes about 2 cups.
 
 Each 2 tbsp.  serving contains approximately 21/2 other carb.  exch., 11/2
 fat exch.; 200 calories, 35 gm.  carbohydrate, 1 gm.  protein, 8 gm.  fat
 (including 5 gm.  sat.  fat), 12 mg.  cholesterol, 54 mg.  sodium, 17 mg.
 calcium and 2 gm.  dietary fiber.
 
 Published Tuesday, January 12, 1999 (c) Copyright 1999 Star Tribune.  All
 rights reserved.
 
 Converted by MC_Buster.
 
 
 
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