"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hot Fudge Sauce, by Joyce Gabriel, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. unsweetened cocoa 1-1/2 c. sugar 1 c. brown sugar 1/4 tsp. salt 2 c. heavy cream * 1 c. butter, cut into pieces 2 tsp. vanilla extract
In medium sauce pan stir together cocoa, sugars and salt. Add cream and butter and cook over medium heat, stirring constantly. Bring to a boil; boil 1 min., still stirring constantly. Remove from heat; cool 5 min. in pan. Stir in vanilla. Makes 5 c. about 75 calories per T.
FOR GIFT GIVING: Pour into five 8 oz. decorative jars with tight fitting lids. Keep refrigerated up to two weeks.
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