6 oz Semi-sweet chocolate; such
-as Tobler or Hershey’s
-special dark -or-
1 Bag (6-oz) semi-sweet
-chocolate chips (must be
-real chocolate) (I use
-chips)
3/4 c Baking cocoa
2 Sticks real butter
1 1/3 c Water
3/4 c White corn syrup
1 1/3 c Sugar
2 ts Vanilla
submitted by: chezcake@ix.netcom.com (Barb, Orlando, FL)
Greetings from Florida! This is one of my favorite recipes to prepare as a
gift. This is a down-home, honest to goodness ice-cream shoppe hot fudge.
Many of the people I favor with a gift end up eating it straight from the
jar with a spoon.
In a medium saucepan, add chocolate, butter, water and cocoa. Stir over low
heat until chocolate is melted and mixture is blended. Add the corn syrup
and sugar. Stir to combine. Bring mixture to a slow boil, then reduce heat
so that mixture boils slowly for 15 minutes, or until glossy and thickened.
To test for proper consistency, place a small amount on a piece of heavy
foil, and place in freezer for a minute or two.
When fudge achieves desired thickness, remove from heat, and add vanilla.
Pour into jars and refrigerate until use. Makes about 1 1/2 pints hot
fudge.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE – 20 MAY 1996
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
