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16
Hot Fudge Sauce
1
⁄2 cup sugar
1
⁄3 cup unsweetened
cocoa powder
1
⁄8 teaspoon salt
3
⁄4 cup whipping cream
6 squares (1 oz. each)
bittersweet
chocolate
6 tablespoons butter
or margarine, cut
into chunks
1 tablespoon light corn
syrup
1 teaspoon vanilla
In blending beaker, combine sugar, cocoa, and salt;
set aside. In small saucepan, place cream,
chocolate, and butter. Heat and stir over medium-
low heat until chocolate is melted and mixture is
smooth, about 5 minutes. Add chocolate mixture,
corn syrup, and vanilla to cocoa mixture in blending
beaker. Insert blending attachment into motor body.
Blend at Speed 2 for 5 seconds. Increase to Speed
9; blend 15 to 25 seconds, or until smooth. Serve
over ice cream, strawberries, or pound cake. Store
covered in refrigerator.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 170 cal, 1 g pro, 15 g carb,
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.
VARIATION
Hot Fudge Mint Sauce
Substitute 1
1
⁄2
teaspoons mint extract for vanilla.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 170 cal, 1 g pro, 15 g carb,
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.