Subject: Hot Fudge Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 13 2002 - 02:39:22 EDT
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FOOD FUNNY
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Thanks to reader "BarFav" for this true food funny:
I heard this true story a couple of days ago and am laughing still. A
young college student was going to make her grandmother's recipe for
"Forgotten Cookies," obviously a meringue type cookie which was
assembled and placed in an oven and "forgotten." She gathered the
ingredients and attempted to make the egg whites high and frothy as
per the recipe, but it wouldn't happen. She used a beater, and then a
whisk, but still the egg whites would not beat up high and light. Out
of desperation she went out and purchased more eggs with the same
result. When she had used up four dozen eggs she called her
grandmother to find out just what she was doing wrong. Her
grandmother carefully explained to her that the term egg white didn't
exactly mean "white" and that it wasn't necessary to hard boil the
eggs first, even though that was the only way to get them white.
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TODAY'S RECIPE
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What could be better that chocolate sauce on ice cream? Well, here's
one answer:
Hot Fudge Sauce
4 oz (110 g) semisweet chocolate, chopped
1/4 cup (60 ml) water
1/4 cup (60 ml) sugar
4 Tbs (60 ml) unsalted butter
A pinch of salt
1/3 cup (80 ml) corn syrup
1 tsp (5 ml) vanilla extract
Combine the chocolate, water, sugar, butter, and salt in a saucepan
over very low heat. Stir until the chocolate is melted and the
mixture is smooth. Stir in the corn syrup and bring to a boil over
moderate heat. Reduce the heat to low and cook, stirring frequently,
for 5 to 10 minutes, until the mixture is thick and shiny. Stir in
the vanilla and serve warm. May be refrigerated for several weeks -
warm in a double boiler before serving. Makes about 1 1/2 cups (375
ml) to serve 8 to 12.
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