Hot Fudge Sauce
1⁄2 cup sugar
1⁄3 cup unsweetened cocoa powder
1⁄8 teaspoon salt
3⁄4 cup whipping cream
6squares (1 oz. each) bittersweet chocolate
6tablespoons butter or margarine, cut into chunks
1tablespoon light corn syrup
1 teaspoon vanilla
In blending beaker, combine sugar, cocoa, and salt; set aside. In small saucepan, place cream, chocolate, and butter. Heat and stir over medium- low heat until chocolate is melted and mixture is smooth, about 5 minutes. Add chocolate mixture, corn syrup, and vanilla to cocoa mixture in blending beaker. Insert blending attachment into motor body. Blend at Speed 2 for 5 seconds. Increase to Speed 9; blend 15 to 25 seconds, or until smooth. Serve over ice cream, strawberries, or pound cake. Store covered in refrigerator.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 170 cal, 1 g pro, 15 g carb,
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.
VARIATION
Hot Fudge Mint Sauce
Substitute 11⁄2 teaspoons mint extract for vanilla.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 170 cal, 1 g pro, 15 g carb,
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.
16
