Hot Fudge Sauce "Schrafft's Authentic"
By: Julia Child
Yield: About 1 1/3 cups
1 cup of the Caramel Sauce "Schrafft's Authentic"
2 Tablespoons butter
4 cup unsweetened cocoa, in a 1 cup measure 3 Tablespoons milk
2 teaspoons vanilla extract
1 additional Tablespoon butter
Boil the caramel sauce and 2 Tablespoons butter to 245 degrees F, the
firm-ball stage. Remove from heat. Blend the cocoa in its cup with the
milk. When perfectly smooth and when caramel is no longer bubbling,
blend the chocolate into the caramel, and bring to the full rolling boil
for 3 to 4 seconds. Remove from heat; beat in the vanilla and Tablespoon
butter.
Store in a covered jar in the refrigerator. When ready to serve, heat
either in a saucepan or put the jar in boiling water until sauce is warm
and liquid. If too thick or stiff, beat in droplets of water.
If while you are boiling the syrup and it goes beyond the particular
stage you are after you can stir in droplets of water to dilute the
solution, and start over again.
Source: McCall's MAY1981 (RB)
We choose our joys and sorrows long before we experience them.
Kahlil Gibran
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