Martha stewart's hot fudge

1 servings

Ingredients

Quantity Ingredient
½ cup Sugar
¼ cup Light cream or evaporated milk
½ cup Light corn syrup
⅛ teaspoon Kosher salt
1½ tablespoon Unsalted butter
½ teaspoon Vanilla extract
¼ cup Unsweetened cocoa powder;
Such as Valrhona

Directions

Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. When the mixture comes to a boil, add the cocoa, and continue stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until mixture thickens. Serve immediately. (Fudge will keep up to 1 week in the refrigerator). Reheat any remaining fudge by placing a container of fudge in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.

Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 1008 Calories (kcal); 17g Total Fat; (14% calories from fat); trace Protein; 226g Carbohydrate; 47mg Cholesterol; 437mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 15 Other Carbohydrates

Recipe by: Martha Stewart

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