| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Light cream or evaporated milk |
| 1/2 |
c |
Light corn syrup |
| 1/8 |
ts |
Kosher salt |
| 1 1/2 |
tb |
Unsalted butter |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
c |
Unsweetened cocoa powder; |
|
|
Such as Valrhona |
INSTRUCTIONS
Combine all the ingredients, except the cocoa, in a saucepan. Cook over
medium heat, stirring constantly, until the butter melts and the sugar
dissolves. When the mixture comes to a boil, add the cocoa, and continue
stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until mixture
thickens. Serve immediately. (Fudge will keep up to 1 week in the
refrigerator). Reheat any remaining fudge by placing a container of fudge
in a pan of hot, but not boiling, water until the sauce warms and thins to
a pouring consistency.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 1008 Calories (kcal); 17g Total Fat; (14% calories from fat);
trace Protein; 226g Carbohydrate; 47mg Cholesterol; 437mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
15 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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