840128300 ENv04.qxd 11/22/04 8:46 AM Page 11
Hot Fudge Sauce
3
1⁄2 cup (125 ml) half ’n half
3⁄4 cup (175 ml) sugar Dash of salt
1⁄4 cup (60 ml) butter or margarine
1 teaspoon (5 ml) 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 (175 ml) sugar
1 tablespoon (15 ml) cornstarch Dash of salt
3⁄4 cup (175 ml) water
1 large egg, beaten
3 tablespoons (45 ml) lemon juice
1 tablespoon (15 ml) 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
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 (250 ml) sugar
1 tablespoon (15 ml) white corn syrup
1⁄4 teaspoon (1.25 ml) salt
3⁄4 cup (175 ml) milk
6 tablespoons (90 ml) peanut butter
1 teaspoon (5 ml) vanilla extract
In medium saucepan combine sugar, syrup, salt, and milk. Cook over
11