Title: Martha Stewart's Hot Fudge
Categories: Stewart6
Yield: 1 servings

1/2 c Sugar
1/4 c Light cream or evaporated
-milk
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

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 - Lynn_Thomas@prodigy.net"

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

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