Hot Fudge Sauce(Ceideburg)

* Exported from MasterCook *

HOT FUDGE SAUCE (CEIDEBURG)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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The other day I bought some vanilla ice cream to go
with a can of chocolate sauce I'd bought about a week
before. I bought the chocolate sauce to go on some
ice cream that I didn't realize had been eaten by my
roomy. When we got home, the chocolate sauce ended up
in the bag belonging to a friend that we'd gone
shopping with. So, unbeknownst to me, I didn't
actually have any chocolate sauce to put on my newly
acquired vanilla ice cream. I had bought chocolate
sauce to go on non- existent ice cream and then bought
ice cream to smother with the by then non-existent
chocolate sauce. I didn't find this out until stricken
by a severe attack of chocolate craving about midnight.

I ransacked the kitchen to no avail. Nada, zilch, zip
chocolate sauce. "Ah-ha!" I thought... "I'm a
cook++I'll just make some. Yeah++ that's it, I'll make
some!" Right...

Oooopppsss... No chocolate. Hmmm. But wait++here's
some coco powder. A quick consultation with Irma and
Marion told me I could make a substitute for chocolate
using coco powder. Three tablespoons powder to 1
tablespoon butter ñ oz. chocolate. Bingo! We're in
business now...

So I followed the following recipe making the
pertinent substitutions...

The grand kind that, when cooked for the longer period
and served hot, grows hard on ice cream and enraptures
children.

Melt in a double boiler, over++not in++hot water: 2
oz. unsweetened chocolate. [I used six tablespoons
coco powder and 2 tablespoons butter. S.C.]

Add and melt: 1 tablespoon butter.

Stir and blend well, then add: 1/2 cup boiling water.

Stir well and add: 1 cup sugar and 2 tablespoons corn
syrup. [I had exactly two tablespoons left in the
bottle. Whew! S.C.]

Permit the sauce to boil readily, but not too
furiously, over direct heat. Do not stir. If you wish
an ordinary sauce, boil it for 5 minutes. If you wish
a hot sauce that will harden over ice cream, boil it
for about 8 minutes. Add just before serving: 1
teaspoon vanilla or 2 teaspoons rum.

When cold, this sauce is very thick. It may be
reheated over boiling water.

Makes 1 cup.

From "The Joy of Cooking", Vol II, Irma S. Rombauer
and Marion Rombauer Becker, 1964. Signet.

I tossed the cocoa powder and the butter in a sauce
pan over low heat (none of this double boiler
nonsense), melted the butter and stirred it until
everything blended, then proceeded with the recipe as
directed. Guess what? It worked out GREAT! The sauce
was just a tad grainy++ evidently I didn't cook it
long enough to quite dissolve all the sugar. But what
the heck++I'm a texture food freak anyway so I didn't
see it as a drawback. And the taste really was good.

Posted by Stephen Ceideberg; September 28 1992.



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