*  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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