Hot Fudge Sauce (Prodigy) Recipe

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Hot Fudge Sauce (Prodigy) Recipe

 



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Hot Fudge Sauce (Prodigy)

 

Ingredients

1 1/2 cup sugar
2 tbsp flour
3/4 cup cold water * *for a richer sauce,, use evaporated milk
3 oz unsweetened chocolate
3 tbsp butter or margarine
1 tsp vanilla



 

Preparation

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and
heat, stirring constantly, over moderate heat until boiling and
thickened. Reduce the heat to low, add the chocolate and cook and
stir until the chocolate melts. Beat in the butter and vanilla. Cool
slightly, beating now and then. Serve warm. And here's something else
you might try. Simply begin your favorite fudge recipe, but cook the
syrup only to about 220F or 225F. Take it off the heat, cool maybe 10
minutes, then drop in the butter, add the vanilla and heat until
satiny. You couldn't get a more authentic hot fudge sauce than this!

Makes 1 1/4 Cups

"New Doubleday Cookbook," co-authored by Elaine Hanna and Jean
Anderson (Doubleday, 1985).

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

 

 

Servings: 1

 

 

 

 


 

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