| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 8 | Servings | |
INGREDIENTS
| 3 | oz | Unsweetened chocolate (3 |
| Sq) | ||
| 1/4 | c | Water |
| 1 | c | Sugar |
| 1/2 | c | Light corn syrup |
| 1/8 | ts | Salt |
| 2/3 | c | Light cream or |
| 2/3 | c | Undiluted evaporated milk |
| 1/8 | ts | Peppermint extract |
INSTRUCTIONS
From: Francine Boucher <fboucher@sympatico.ca> Date: Tue, 21 May 1996 15:22:14 -0500 1. Place chocolate and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 45 seconds or until chocolate is melted. Stir to blend chocolate and water. 3. Add sugar, corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or until a candy thermometer reaches 240=F8 F. (If a candy thermometer is not available, drop a small amount of the mixture into very cold water. The mixture should form a soft ball which flattens when removed from the water. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.) Stir every minute. 4. Gradually blend in cream and flavoring. Makes 2 cups Posted to Master Cook Recipes List, Digest #93
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