| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chocolate, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
(12oz) Semisweet Chocolate |
|
|
Chips |
| 2 |
tb |
Butter |
| 1/2 |
c |
Half-and-half |
| 1 |
tb |
Corn syrup |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
From: Francine Boucher <fboucher@sympatico.ca>
Date: Tue, 21 May 1996 15:22:14 -0500
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 3
Posted to Master Cook Recipes List, Digest #93
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