CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
May 1995 |
1 |
servings |
INGREDIENTS
2/3 |
c |
Heavy cream |
3/4 |
c |
Firmly packed brown sugar |
2 |
oz |
Unsweetened chocolate; chopped fine |
2 |
tb |
Unsalted butter |
2 |
tb |
Light syrup |
1 1/2 |
ts |
Vanilla |
1/8 |
ts |
Salt |
INSTRUCTIONS
In a small heavy saucepan heat heavy cream and sugar over moderate heat,
stirring, until sugar is dissolved. Add chocolate, butter, and corn syrup
and continue to cook, stirring, just until smooth. Bring mixture to a boil
over moderate heat and boil 8 minutes. Remove pan from heat and stir in
vanilla and salt. Sauce keeps, covered and chilled, 3 weeks. Let sauce cool
completely before covering (any condensation will make it grainy). Reheat
sauce, uncovered, over simmering water in a double boiler. Serve sauce hot
over ice cream.
Makes about 1 cup.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 1685 Calories (kcal); 113g Total Fat; (56% calories from fat);
9g Protein; 183g Carbohydrate; 280mg Cholesterol; 402mg Sodium Food
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2
Fat; 10 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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