Martha stewart's hot fudge
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ¼ | cup | Light cream or evaporated milk |
| ½ | cup | Light corn syrup |
| ⅛ | teaspoon | Kosher salt |
| 1½ | tablespoon | Unsalted butter |
| ½ | teaspoon | Vanilla extract |
| ¼ | cup | Unsweetened cocoa powder; |
| Such as Valrhona | ||
Directions
Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. When the mixture comes to a boil, add the cocoa, and continue stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until mixture thickens. Serve immediately. (Fudge will keep up to 1 week in the refrigerator). Reheat any remaining fudge by placing a container of fudge in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 1008 Calories (kcal); 17g Total Fat; (14% calories from fat); trace Protein; 226g Carbohydrate; 47mg Cholesterol; 437mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 15 Other Carbohydrates
Recipe by: Martha Stewart
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