Recipe - Hot Fudge

6 ounce Semisweet chocolate; such
as Tobler or Hershey's
special dark or
1 Bag (6oz) semisweet
chocolate chips (must be
real chocolate) (I use
chips)
Three fourths cup Baking cocoa
2 Sticks real butter
1 1/3 cup Water
Three fourths cup White corn syrup
1 1/3 cup Sugar
2 teaspoon Vanilla

submitted by: chezcake@ix.netcom.com (Barb, Orlando, FL)
Greetings from Florida! This is one of my favorite recipes to prepare as a
gift. This is a downhome, honest to goodness icecream shoppe hot fudge.
Many of the people I favor with a gift end up eating it straight from the
jar with a spoon.

In a medium saucepan, add chocolate, butter, water and cocoa. Stir over low
heat until chocolate is melted and mixture is blended. Add the corn syrup
and sugar. Stir to combine. Bring mixture to a slow boil, then reduce heat
so that mixture boils slowly for 15 minutes, or until glossy and thickened.

To test for proper consistency, place a small amount on a piece of heavy
foil, and place in freezer for a minute or two.

When fudge achieves desired thickness, remove from heat, and add vanilla.
Pour into jars and refrigerate until use. Makes about 1 One half pints hot
fudge.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 20 MAY 1996

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