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Desserts 1 Servings

INGREDIENTS

4 1-Oz Sq. Unsweetened
Chocolate cut into
pieces
1 c Granulated Sugar
3/4 c Sherry, * see note
1 t Vanilla Extract
1/8 t Salt

INSTRUCTIONS

1974    
Blend the chocolate pieces, sugar, sherry, vanilla, and salt until
smooth, using an electric blender at high speed. Pour into fondue  pot;
heat and keep warm over low leat. Sauce thickens as it stands.  Makes 1
1/2 cups.  Use cut-up fresh fruit for dipping: pineapple, pears,
strawberries,  etc., or serve it with chunks of pound cake, doughnuts,
or  marshmallows.  Source: "Mountain Measures" -- Junior League of
Charleston, WV ed.  billspa@icanect.net  NOTES : *Heat wine to almost
boiling.  Recipe by: Mrs. Thomas J. Blair, III  Posted to MC-Recipe
Digest V1 #848 by Bill Spalding  <billspa@icanect.net> on Oct 16, 1997

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1919
Calories From Fat: 271
Total Fat: 34g
Cholesterol: 0mg
Sodium: 354.2mg
Potassium: 172.1mg
Carbohydrates: 372g
Fiber: 6.8g
Sugar: 251.1g
Protein: 5.2g


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