Hamilton Beach 68120 manual Hot Fudge Sauce, Lemon Sauce, Peanut Butter Sauce

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Hot Fudge Sauce

3 (1-ounce) squares unsweetened chocolate

1⁄2 cup half ’n half

3⁄4 cup sugar Dash of salt

1⁄4 cup butter or margarine

1 teaspoon vanilla extract

In medium saucepan combine chocolate, half ’n half, sugar, and salt. Cook over medium heat, stirring continuously until chocolate is melted.

Remove from heat and whisk in vanilla extract and butter. Continue to whisk until smooth. Serve warm over ice cream.

Lemon Sauce

3⁄4 cup sugar

1 tablespoon cornstarch Dash of salt

3⁄4 cup water

1 large egg, beaten

3 tablespoons lemon juice

1 tablespoon butter or margarine

In medium saucepan combine sugar, cornstarch, and salt. Mix until all ingredients are combined. Add water and cook over medium heat, stirring continuously until steaming.

In medium bowl, slightly beat eggs. Slowly whisk in half of the hot mixture then pour back into saucepan. Cook over medium-low heat until slightly thick, about 5 minutes.

Remove from heat and whisk in lemon juice and butter. Continue to whisk until smooth. Serve warm or cold over vanilla ice cream.

Peanut Butter Sauce

1 cup sugar

1 tablespoon white corn syrup

1⁄4 teaspoon salt

3⁄4 cup milk

6 tablespoons peanut butter

1 teaspoon vanilla extract

In medium saucepan combine sugar, syrup, salt, and milk. Cook over medium- low heat, stirring continuously until thickened. Stir in peanut butter and vanilla until smooth. Remove from heat and cool.

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