Gooey Hot Fudge Sauce Recipe




Gooey Hot Fudge Sauce Ingredients

2 cup (12oz) semisweet chocolate
1 chips
2 tbsp butter
1/2 cup half-and-half
1 tbsp corn syrup
1/8 tsp salt
1/2 tsp vanilla extract

A Recipe for
Gooey Hot Fudge Sauce

 

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This is a recipe for Gooey Hot Fudge Sauce from the recipe cookbook of Recipes-to-go (Dessert)


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Gooey Hot Fudge Sauce recipe - a tasty recipe for you to add to your collection!

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Gooey Hot Fudge Sauce

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.







Gooey Hot Fudge Sauce Directions

Melt chocolate and butter with half-and-half, corn syrup and salt in
heavy 2-quart saucepan over low heat, stirring until smooth. Remove
from heat; let stand 10 minutes. Stir in vanilla. Serve warm or pour
into clean glass jars and seal tightly. Store up to 6 months in
refrigerator. Reheat sauce in double-boiler over hot (not boiling)
water before serving, if desired.

Makes about 1 1/2 cups of sauce.

Source: Favorite All Time Recipes: Country Christmas Recipes, page 36
Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA ("N. WEBBER") On MON,
24 APR 1995 111457 +0000

Serves: 1

 

 

 

 

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