"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 O'Briens Fudge Sauce, by Margaret Roberts, is from Grits to Gourmet,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. sugar 1 1/2 c. plus 2 T. heavy cream 1 lb. unsweetened chocolate 3 T. butter
Cook cream and sugar in double boiler for 1/2 hour. In another double boiler, melt chocolate. Add melted chocolate to cream/sugar mixture, stir in butter until melted. Cook in double boiler for another 15 minutes. Store in refrigerator in covered container and use as needed.
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