| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Unsweetened chocolate; chopped fine |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Light corn syrup |
| 3/4 |
c |
Heavy cream |
| 1 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
In a heavy saucepan melt the chocolate with the butter and the corn syrup
over moderately low heat, stirring, add the cream and the sugar, and cook
the mixture, stirring, until the sugar is dissolved. Bring the mixture to a
boil over moderate heat and boil it, without stirring, for 8 minutes.
Remove the pan from the heat and stir in the vanilla and the salt. Serve
the sauce hot over ice cream. the sauce keeps, covered and chilled, for 1
month. (Let the sauce cool completely before covering it; any condensation
will make it grainy. Reheat the sauce, uncovered, in a double boiler.)
Makes about 1 1/3 cups.
Gourmet June 1993
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