......from the secret recipe files of Marilyn "Betty Crocker" Raschka---by way of Hartford Union High School Upperclassman, Mary Ann (Hulbert) Klink---here is "CASEY'S HOT FUDGE SUNDAE" recipe that was deliciously served for dessert at the 45th Reunion of the "Class of '62:"
> 6 ounces of semisweet chocolate (use best quality available, like Ghiradelli or Lindt)
> 1/2 cup evaporated milk
+ Melt the broken-up chocolate in a double boiler (or very, very slowly and carefully in a microwave).
+ Halfway through the melting process, add half the milk.
+ Stir well.
+ When completely melted, gradually add remainder of milk until the desired consistency is reached. (Hot fudge will appear very thin when hot, but will thicken somewhat as it cools.)
+ Refrigerate any remaining sauce and, when reheating, add a little more milk.
Tasty "Truffle" Alternative:
+ Spoon out refrigerated leftovers and form into small balls.
+ While still chilled, roll balls in cocoa, coconut, grond nuts or any desired coatings to create bonbobs/truffles.
(Note from Chef Marilyn: "Leftovers? Not very likely to have any!")
Bon Appetit!
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