Goomba wrote:
>
> Christine Dabney wrote:
>
> > Oh you guys made me remember a hot fudge sauce I made from a David
> > Lebovitz recipe. I made it last summer, and it was so good, I was
> > having a hard time saving it for it's original purpose.... And it
> > was damned simple to make.
> >
> > I took a picture of it...
> > http://i30.tinypic.com/3313shs.jpg
> >
> > Maybe I can post that recipe sometime...
> >
> > Christine
> >
>
> This is THE hot fudge sauce for me-


Does that harden at room temperature?
The best hot fudge sauce I've ever had was what we used at my first
'culinary' job in secondary school. It came in large blocks and went
into a cutesy 'kettle' for warming up. The surface in contact with the
ice cream hardened again while the rest of the sauce stayed hot and
liquid.



>
> Framingham Fudge Sauce
>
> Recipe By :Bakers Chocolate Co.
> Serving Size : 1 Preparation Time :0:00
> Categories : Desserts Sauces and Marinades
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 5 squares unsweetened chocolate
> 1 cup heavy cream
> 1 1/2 cups sugar
> 1/4 teaspoon salt
> 1/4 cup light corn syrup
> 2 tablespoons butter
>
> Heat chocolate and cream in saucepan over very low heat, stirring
> constantly until chocolate is melted and mixture is smooth.
> Add sugar, salt and corn syrup. Cook and stir until sugar is completely
> dissolved. Remove from heat and stir in butter.
> Serve warm, or store in refridgerator in covered container. Reheat over
> warm water.
> Makes 2 1/2 cups.
> **Great served warm over ice cream, pound or angel cake. Delicious
> with fresh fruit as a dip or topping.