Wednesday, January 30, 2008

hot fudge sauce

This recipe is from Epicurious.



2 oz unsweetened chocolate, chopped fine

2 T unsalted butter

2 T light corn syrup

3/4 heavy cream

1 cup sugar

2 tsp vanilla

1/8 tsp salt

In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring, add the cream and the sugar, and cook the mixture, stirring, until the sugar, is dissolved. Bring the mixture to a boil over moderate heat and boil it, without stirring for 8 minutes. Remove the pan from the heat and stir in the vanilla and salt. Serve the sauce hot over ice cream. The sauce keeps, covered and chilled for 1 month. (Let the sauce cool completely before covering it; any condensation will make it grainy. Reheat the sauce, uncovered, in a double boiler.) Makes about 1 1/3 cups.

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