|1||Square unsweetened chocolate, (1-ounce)|
|3 tablespoons||Unsweetened cocoa|
|2 teaspoons||Instant coffee granules|
|½ cup||Dark corn syrup|
|¼ cup||Skim milk|
|1 tablespoon||Kahlua or other coffee-flavored liqueur|
|1 teaspoon||Vanilla extract|
Combine margarine and chocolate in a small saucepan; cook over low heat until chocolate melts, stirring occasionally.
Combine sugar and next 3 ingredients in a small bowl. Add corn syrup and milk, stirring with a wire whisk until blended; add to saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and stir in Kahlua and vanilla. Yield: 1 cup (serving size: 1 tablespoon).
NOTES : Serve sauce warm, or cover surface of mixture with plastic wrap, and chill.
Recipe by: Cooking Light, Jan/Feb 1994, page 60 Posted to Digest eat-lf.v097.n081 by louiseh@... on Mar 25, 1997
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