Schrafft's hot fudge sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cocoa powder |
| ½ | cup | Sugar |
| pinch | Salt | |
| ½ | cup | Whole milk |
| 1 | cup | Heavy cream |
| 1 | cup | Corn syrup |
| 3 | ounces | Semisweet chocolate -- |
| Finely chopped | ||
| Few drops | ||
| 2 | tablespoons | Unsalted butter -- thinly |
| Sliced | ||
| 1 | teaspoon | Vanilla extract |
| Malt or cider vinegar | ||
Directions
In a heavy saucepan, whisk together the cocoa, sugar, salt and milk until the mixture forms a smooth paste. Place over medium heat and stir in the cream, corn syrup, ⅔ of the chocolate and the vinegar.
Bring the mixture to a boil, whisking or stirring frequently. Boil, whisking frequently, until the sauce reaches 220 to 225, about 8 minutes. Remove from the heat; whisk in the butter, vanilla and the remaining chocolate until the sauce is smooth. Set aside for a few minutes before serving. Store the sauce in the refrigerator in a tightly covered jar or container. Rewarm before serving. This sauce keeps well, refrigerated, for 3 weeks or longer.
Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (23:03) (159) Fido: Cooking