Free Recipe Martha Stewart s Hot Fudge

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Martha Stewart s Hot Fudge Recipe

1/2 c Sugar
1/4 c Light cream or evaporated
1/2 c Light corn syrup
1/8 ts Kosher salt
1-1/2 tb Unsalted butter
1/2 ts Vanilla extract
1/4 c Unsweetened cocoa powder;
Such as Valrhona

Martha Stewart s Hot Fudge Preparation

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 – 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; 3 1/2 Fat; 15 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

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