Yield: 12 Servings
|6 ounces||Semi-sweet chocolate; such as Tobler or Hershey's special dark -or-|
|1||Bag (6-oz) semi-sweet chocolate chips (must be real chocolate) (I use chips)|
|¾ cup||Baking cocoa|
|2||Sticks real butter|
|¾ cup||White corn syrup|
submitted by: chezcake@... (Barb, Orlando, FL) Greetings from Florida! This is one of my favorite recipes to prepare as a gift. This is a down-home, honest to goodness ice-cream shoppe hot fudge.
Many of the people I favor with a gift end up eating it straight from the jar with a spoon.
In a medium saucepan, add chocolate, butter, water and cocoa. Stir over low heat until chocolate is melted and mixture is blended. Add the corn syrup and sugar. Stir to combine. Bring mixture to a slow boil, then reduce heat so that mixture boils slowly for 15 minutes, or until glossy and thickened.
To test for proper consistency, place a small amount on a piece of heavy foil, and place in freezer for a minute or two.
When fudge achieves desired thickness, remove from heat, and add vanilla.
Pour into jars and refrigerate until use. Makes about 1½ pints hot fudge.
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RECIPE ARCHIVE - 20 MAY 1996
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