1 1/2 c Sugar
2 tb Flour
3/4 c Cold water *
– *for a richer sauce,
– use evaporated milk
3 oz Unsweetened chocolate
3 tb Butter or margarine
1 ts Vanilla
MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat,
stirring constantly, over moderate heat until boiling and thickened. Reduce
the heat to low, add the chocolate and cook and stir until the chocolate
melts. Beat in the butter and vanilla. Cool slightly, beating now and then.
Serve warm. And here’s something else you might try. Simply begin your
favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take
it off the heat, cool maybe 10 minutes, then drop in the butter, add the
vanilla and heat until satiny. You couldn’t get a more authentic hot fudge
sauce than this!
Makes 1 1/4 Cups
“New Doubleday Cookbook,” co-authored by Elaine Hanna and Jean Anderson
(Doubleday, 1985).
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
From
Yields
1 Servings