The Easiest Hot Fudge Sauce You'll Ever Make

Recipe By: Barb Schaller - made it up in the 1970s-'80s.

Yield: 3 cups

1/2 cup corn syrup
1 cup semi-sweet chocolate chips
2 ounces unsweetened chocolate
14-15 ounce can sweetened condensed milk
maybe some vanilla extract
1/2 teaspoon salt (optional)

Put the corn syrup, chocolate chips, and bitter chocolate into a 1-quart
Pyrex glass pitcher and nuke on high power until things start bubbling
(a couple minutes?). Stir to finish melting, then stir in condensed
milk, vanilla, and salt (to cut the sweetness some).

That's it. It will get thick when it's cold and you may want to warm it
slightly before pouring it on ice cream.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

"Melba's Jammin'" > wrote in message
...
>
>
> The Easiest Hot Fudge Sauce You'll Ever Make
>
> Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>
> Yield: 3 cups
>
> 1/2 cup corn syrup

Just to specify, that would be plain old corn syrup, not to be confused in
any way with HFCS (high fructose corn syrup), which is a completely
different thing.

> 1 cup semi-sweet chocolate chips
> 2 ounces unsweetened chocolate
> 14-15 ounce can sweetened condensed milk
> maybe some vanilla extract
> 1/2 teaspoon salt (optional)
>
> Put the corn syrup, chocolate chips, and bitter chocolate into a 1-quart
> Pyrex glass pitcher and nuke on high power until things start bubbling
> (a couple minutes?). Stir to finish melting, then stir in condensed
> milk, vanilla, and salt (to cut the sweetness some).
>
> That's it. It will get thick when it's cold and you may want to warm it
> slightly before pouring it on ice cream.
>

Sounds like something I'll have to try over the Holidays!

Thanks, Jam Lady.

Melba's Jammin' wrote:
>
> The Easiest Hot Fudge Sauce You'll Ever Make
>
> Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>
> Yield: 3 cups
>
> 1/2 cup corn syrup
> 1 cup semi-sweet chocolate chips
> 2 ounces unsweetened chocolate
> 14-15 ounce can sweetened condensed milk
> maybe some vanilla extract
> 1/2 teaspoon salt (optional)
>
> Put the corn syrup, chocolate chips, and bitter chocolate into a 1-quart
> Pyrex glass pitcher and nuke on high power until things start bubbling
> (a couple minutes?). Stir to finish melting, then stir in condensed
> milk, vanilla, and salt (to cut the sweetness some).
>
> That's it. It will get thick when it's cold and you may want to warm it
> slightly before pouring it on ice cream.


The best hot fudge sauce *we* ever made was really a failed batch of
fudge LOL. The recipe specified 'one can of sweetened condensed milk'.
What was grabbed from the supermarket shelf was a large tin; apparently
the recipe writer meant a small tin. Tasted great but never solidified
into 'proper' fudge. No loss really; still tasty.

My first culinary job in secondary school involved concocting desserts
in a department store restaurant. The 'hot fudge' sauce came in solid
blocks. Meant to be warmed up in a heated cauldron/kettle supplied by
the mfgr of said solid sauce. Really was very very good; it solidified
where it hit the ice cream.

On Fri, 10 Dec 2010 18:03:01 -0600, Melba's Jammin' wrote:

> The Easiest Hot Fudge Sauce You'll Ever Make
>
> Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>
> Yield: 3 cups
>
> 1/2 cup corn syrup
> 1 cup semi-sweet chocolate chips
> 2 ounces unsweetened chocolate
> 14-15 ounce can sweetened condensed milk
> maybe some vanilla extract
> 1/2 teaspoon salt (optional)

Uh-oh. Did she just say sweetened condensed milk? And she even
took full credit for the recipe?

(Does SCM even come in cans that large or do you have to use 2?)

-sw

On Fri, 10 Dec 2010 20:09:17 -0500, BigBadBubba wrote:

> Just to specify, that would be plain old corn syrup, not to be confused in
> any way with HFCS (high fructose corn syrup), which is a completely
> different thing.

Corn syrup is a very common cooking ingredient that was around long
before HFCS. Which I don't think you can even buy retail, can you?

Corn Syrup is more commonly known as "Karo Syrup". Anybody who has
a pantry that hasn't been purged for 20 years has a bottle of this.

-sw

On Dec 10, 9:48*pm, Sqwertz > wrote:
> > Corn Syrup is more commonly known as "Karo Syrup". *Anybody who has
> a pantry that hasn't been purged for 20 years has a bottle of this.
>
> -sw

Karo Syrup? Never heard of this. I have some Corn Syrup in my fridge
though. e.

On Fri, 10 Dec 2010 18:58:07 -0800 (PST), lainie wrote:

> On Dec 10, 9:48*pm, Sqwertz > wrote:
>>> Corn Syrup is more commonly known as "Karo Syrup". *Anybody who has
>> a pantry that hasn't been purged for 20 years has a bottle of this.
>>
>> -sw
>
> Karo Syrup? Never heard of this. I have some Corn Syrup in my fridge
> though. e.

And you live in the U.S. all your life? If so, then you must be a
youngster.

No matter how it's labeled, it comes in 2 varieties: Light and
Dark. They are interchangeable in many recipes but when not
specified, light corn syrup should be used.

(Since that was the next question)

-sw

In article >,
Sqwertz > wrote:

> On Fri, 10 Dec 2010 18:03:01 -0600, Melba's Jammin' wrote:
>
> > The Easiest Hot Fudge Sauce You'll Ever Make
> >
> > Recipe By: Barb Schaller - made it up in the 1970s-'80s.
> >
> > Yield: 3 cups
> >
> > 1/2 cup corn syrup
> > 1 cup semi-sweet chocolate chips
> > 2 ounces unsweetened chocolate
> > 14-15 ounce can sweetened condensed milk
> > maybe some vanilla extract
> > 1/2 teaspoon salt (optional)
>
> Uh-oh. Did she just say sweetened condensed milk? And she even
> took full credit for the recipe?
>
> (Does SCM even come in cans that large or do you have to use 2?)
>
> -sw

I've never seen sweetened condensed milk in a can smaller than that. It
used to be a 15 ounce can and now may be a 14 ounce can. I used a store
brand rather than Borden's or Carnation. Worked fine.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
"BigBadBubba" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> >
> > The Easiest Hot Fudge Sauce You'll Ever Make
> >
> > Recipe By: Barb Schaller - made it up in the 1970s-'80s.
> >
> > Yield: 3 cups
> >
> > 1/2 cup corn syrup
>
> Just to specify, that would be plain old corn syrup, not to be confused in
> any way with HFCS (high fructose corn syrup), which is a completely
> different thing.
>
> > 1 cup semi-sweet chocolate chips
> > 2 ounces unsweetened chocolate
> > 14-15 ounce can sweetened condensed milk
> > maybe some vanilla extract
> > 1/2 teaspoon salt (optional)
> >
> > Put the corn syrup, chocolate chips, and bitter chocolate into a 1-quart
> > Pyrex glass pitcher and nuke on high power until things start bubbling
> > (a couple minutes?). Stir to finish melting, then stir in condensed
> > milk, vanilla, and salt (to cut the sweetness some).
> >
> > That's it. It will get thick when it's cold and you may want to warm it
> > slightly before pouring it on ice cream.
> >
>
> Sounds like something I'll have to try over the Holidays!
>
> Thanks, Jam Lady.

Yah, sure; you betcha.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Fri, 10 Dec 2010 21:45:25 -0600, Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
>
>> Uh-oh. Did she just say sweetened condensed milk? And she even
>> took full credit for the recipe?
>>
>> (Does SCM even come in cans that large or do you have to use 2?)
>
> I've never seen sweetened condensed milk in a can smaller than that. It
> used to be a 15 ounce can and now may be a 14 ounce can. I used a store
> brand rather than Borden's or Carnation. Worked fine.

(You may have missed all the somewhat recent the flame-wars ;-)

I just went down to check my Eagle brand can but remembered I
finally threw it away just last week after 8-10 years in the
pantry.

It's just that the cans seem much smaller than that in fluid
ounces. But I don't use it often.

-sw

On Dec 10, 9:06*pm, Sqwertz > wrote:
> On Fri, 10 Dec 2010 18:58:07 -0800 (PST), lainie wrote:
> > On Dec 10, 9:48 pm, Sqwertz > wrote:
> >>> Corn Syrup is more commonly known as "Karo Syrup". Anybody who has
> >> a pantry that hasn't been purged for 20 years has a bottle of this.
>
> >> -sw
>
> > Karo Syrup? *Never heard of this. *I have some Corn Syrup in my fridge
> > though. *e.
>
> And you live in the U.S. all your life? *If so, then you must be a
> youngster.
>
> No matter how it's labeled, it comes in 2 varieties: *Light and
> Dark. *They are interchangeable in many recipes but when not
> specified, light corn syrup should be used.
>
> (Since that was the next question)
>
> -sw

>
>
I thought everybody had heard of Karo syrup since it's a national
brand. Many large chain grocery stores have their own brand as well
as regional brands. When I was a child the brand Bob White was always
on our table. A good dab of butter mixed in with this syrup on your
plate and spooned onto hot biscuits was lip smacking good for
breakfast.

"Sqwertz" > wrote in message
...
> On Fri, 10 Dec 2010 18:58:07 -0800 (PST), lainie wrote:
>
>> On Dec 10, 9:48 pm, Sqwertz > wrote:
>>>> Corn Syrup is more commonly known as "Karo Syrup". Anybody who has
>>> a pantry that hasn't been purged for 20 years has a bottle of this.
>>>
>>> -sw
>>
>> Karo Syrup? Never heard of this. I have some Corn Syrup in my fridge
>> though. e.
>
> And you live in the U.S. all your life? If so, then you must be a
> youngster.
>
> -sw

She lives in Canada, eh.

"Melba's Jammin'" > wrote in message
...
> In article >,
> Sqwertz > wrote:
>
>> On Fri, 10 Dec 2010 18:03:01 -0600, Melba's Jammin' wrote:
>>
>> > The Easiest Hot Fudge Sauce You'll Ever Make
>> >
>> > Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>> >
>> > Yield: 3 cups
>> >
>> > 1/2 cup corn syrup
>> > 1 cup semi-sweet chocolate chips
>> > 2 ounces unsweetened chocolate
>> > 14-15 ounce can sweetened condensed milk
>> > maybe some vanilla extract
>> > 1/2 teaspoon salt (optional)
>>
>> Uh-oh. Did she just say sweetened condensed milk? And she even
>> took full credit for the recipe?
>>
>> (Does SCM even come in cans that large or do you have to use 2?)
>>
>> -sw
>
> I've never seen sweetened condensed milk in a can smaller than that. It
> used to be a 15 ounce can and now may be a 14 ounce can. I used a store
> brand rather than Borden's or Carnation. Worked fine.
>
> --


Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka Food
Snob). He'll be contacting you as soon as he returns from Popeye's Fried
Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
dontchaknow.

On Dec 11, 12:25*am, "Paco" > wrote:
>
> Pretty sure they are 14 ounce cans. *BTW, expect a call from Bobo (aka Food
> Snob). *He'll be contacting you as soon as he returns from Popeye's Fried
> Chicken. *Or Del Taco. *Or White Castle. *He has discriminating tastes,
> dontchaknow.

lmfao

In article >,
Sqwertz > wrote:

> On Fri, 10 Dec 2010 21:45:25 -0600, Melba's Jammin' wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Uh-oh. Did she just say sweetened condensed milk? And she even
> >> took full credit for the recipe?
> >>
> >> (Does SCM even come in cans that large or do you have to use 2?)
> >
> > I've never seen sweetened condensed milk in a can smaller than that. It
> > used to be a 15 ounce can and now may be a 14 ounce can. I used a store
> > brand rather than Borden's or Carnation. Worked fine.
>
> (You may have missed all the somewhat recent the flame-wars ;-)

My good fortune, apparently.
>
> I just went down to check my Eagle brand can but remembered I
> finally threw it away just last week after 8-10 years in the
> pantry.
>
> It's just that the cans seem much smaller than that in fluid
> ounces. But I don't use it often.
>
> -sw

Evaporated milk still comes in 5 ounce cans. Unless that's now a 4-1/2
ounce can, too. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article
>,
lainie > wrote:

> On Dec 10, 9:48*pm, Sqwertz > wrote:
> > > Corn Syrup is more commonly known as "Karo Syrup". *Anybody who has
> > a pantry that hasn't been purged for 20 years has a bottle of this.
> >
> > -sw
>
> Karo Syrup? Never heard of this. I have some Corn Syrup in my fridge
> though. e.

Karo is the brand name.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Fri, 10 Dec 2010 21:45:25 -0600, Melba's Jammin'
> wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Fri, 10 Dec 2010 18:03:01 -0600, Melba's Jammin' wrote:
>>
>> > The Easiest Hot Fudge Sauce You'll Ever Make
>> >
>> > Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>> >
>> > Yield: 3 cups
>> >
>> > 1/2 cup corn syrup
>> > 1 cup semi-sweet chocolate chips
>> > 2 ounces unsweetened chocolate
>> > 14-15 ounce can sweetened condensed milk
>> > maybe some vanilla extract
>> > 1/2 teaspoon salt (optional)
>>
>> Uh-oh. Did she just say sweetened condensed milk? And she even
>> took full credit for the recipe?
>>
>> (Does SCM even come in cans that large or do you have to use 2?)
>>
>> -sw
>
>I've never seen sweetened condensed milk in a can smaller than that. It
>used to be a 15 ounce can and now may be a 14 ounce can. I used a store
>brand rather than Borden's or Carnation. Worked fine.

Barb,

Is that 14 oz. by weight or volume?
I just went and checked the pantry, there's both Eagle Brand and Grace
Brand sweetened condensed milk there and here in Canada, both come in
300ml cans.
300ml = 10 US fl. oz. volume.
Carnation Evaporated Milk comes in 370ml cans.
370ml = 12.5 US fl. oz. volume
Very confusing. AFAIK, Borden's, Carnation and Eagle Brand are all
part of Smucker's stable. I wonder why all the different sized cans?

Ross.

On Sat, 11 Dec 2010 10:05:24 -0600, Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Fri, 10 Dec 2010 21:45:25 -0600, Melba's Jammin' wrote:
>>
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>> Uh-oh. Did she just say sweetened condensed milk? And she even
>>>> took full credit for the recipe?
>>>>
>>>> (Does SCM even come in cans that large or do you have to use 2?)
>>>
>>> I've never seen sweetened condensed milk in a can smaller than that. It
>>> used to be a 15 ounce can and now may be a 14 ounce can. I used a store
>>> brand rather than Borden's or Carnation. Worked fine.
>>
>> (You may have missed all the somewhat recent the flame-wars ;-)
>
> My good fortune, apparently.
>>
>> I just went down to check my Eagle brand can but remembered I
>> finally threw it away just last week after 8-10 years in the
>> pantry.
>>
>> It's just that the cans seem much smaller than that in fluid
>> ounces. But I don't use it often.
>
> Evaporated milk still comes in 5 ounce cans. Unless that's now a 4-1/2
> ounce can, too. :-)

I guess the short but slightly wider can throws me off. There's a
reason an 11" pizza is twice the size of an 8" pizza.

I actually heard a grown last night say that a 20" pizza is almost
twice the size of 10" pizza. From behind him with my back turned I
said "width" but I doubt he knew I was talking to him as i was
browsing the shelves at Mandola's Italian Cafe and Market and he
was ordering a pizza. Stu, was that you?

For the record, a 20" pizza is 4 times the size of a 10" pizza. So
remember that next time you order pizza and are trying to get the
best value.

Mmmmm. PEEEAAAATza.

-sw

On Sat, 11 Dec 2010 01:25:50 -0500, Paco wrote:

> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka Food
> Snob). He'll be contacting you as soon as he returns from Popeye's Fried
> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
> dontchaknow.

I don't he switched fro Popeye's to Church's now. Not because
Church's uses better quality oil and ingredients, but because
Popeye's chicken pieces are smaller.

-sw

On Sat, 11 Dec 2010 01:14:00 -0500, Paco wrote:

> "Sqwertz" > wrote in message
> ...
>
>> And you lived in the U.S. all your life? If so, then you must be a
>> youngster.
>
> She lives in Canada, eh.

With Bob and Dave McKenzie? That's so cool!

:-)

-sw

"Sqwertz" > wrote in message
...
> On Fri, 10 Dec 2010 20:09:17 -0500, BigBadBubba wrote:
>
>> Just to specify, that would be plain old corn syrup, not to be confused
>> in
>> any way with HFCS (high fructose corn syrup), which is a completely
>> different thing.
>
> Corn syrup is a very common cooking ingredient that was around long
> before HFCS.

Exactly. There are some people that will pass over an otherwise excellent
recipe because they think corn syrup (Karo) is HFCS. This newsgroup is
where I first noticed the confusion.

> Which I don't think you can even buy retail, can you?
>
Usta could.* I don't remember the brand name, but anyway, I *think* it was
availible.

> Corn Syrup is more commonly known as "Karo Syrup". Anybody who has
> a pantry that hasn't been purged for 20 years has a bottle of this.
>
No. LOL, but I just moved and tossed all that ancient stuff. It never goes
bad, but I bet the new bottles will have some sort of an expiration date, or
at least a "use by" date.


*Yes, I have been listening to Jeff Foxworthy. LOL

> -sw

On Dec 10, 6:03*pm, Melba's Jammin' >
wrote:
> The Easiest Hot Fudge Sauce You'll Ever Make
>
> Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>
> 14-15 ounce can sweetened condensed milk
>
Easy and crappy.
>
> --
> Barb

--Bryan
http://www.flickr.com/photos/1552229...th/5251458641/

In article >,
"Paco" > wrote:
> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka Food
> Snob). He'll be contacting you as soon as he returns from Popeye's Fried
> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
> dontchaknow.

LOL! His opinion carries as much weight as a fart in a windstorm.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

"Sqwertz" > wrote in message
...
> On Sat, 11 Dec 2010 01:14:00 -0500, Paco wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> And you lived in the U.S. all your life? If so, then you must be a
>>> youngster.
>>
>> She lives in Canada, eh.
>
> With Bob and Dave McKenzie? That's so cool!
>
> :-)
>
> -sw

Doug McKenzie, eh. I still have an LP of The Great White North. But, no
Victrola to play it on. :-(

"Sqwertz" > wrote in message
...
> On Sat, 11 Dec 2010 01:25:50 -0500, Paco wrote:
>
>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>> Food
>> Snob). He'll be contacting you as soon as he returns from Popeye's Fried
>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>> dontchaknow.
>
> I don't he switched fro Popeye's to Church's now. Not because
> Church's uses better quality oil and ingredients, but because
> Popeye's chicken pieces are smaller.
>
> -sw

Huh? "I don't he switched fro Popeye's to Church's now." But anywho,
he said so in Jill fried chicken thread.

Bobo said, "I remember that of the 4 grocers in Tampa Bay, Publix had the
best fried chicken. Still, nowhere near Popeye's."

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paco" > wrote:
>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>> Food
>> Snob). He'll be contacting you as soon as he returns from Popeye's Fried
>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>> dontchaknow.
>
> LOL! His opinion carries as much weight as a fart in a windstorm.
>
> --

<snort> (to paraphrase that other guy!)

You mean you don't hang onto Bobo's every word, for the pearls of wisdom
that they are?

"Bryan" > wrote in message
...
> On Dec 10, 6:03 pm, Melba's Jammin' >
> wrote:
>> The Easiest Hot Fudge Sauce You'll Ever Make
>>
>> Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>>
>> 14-15 ounce can sweetened condensed milk
>>
> Easy and crappy.
>
> --Bryan


Right on cue.

On Sat, 11 Dec 2010 22:36:41 -0500, Paco wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sat, 11 Dec 2010 01:25:50 -0500, Paco wrote:
>>
>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>>> Food
>>> Snob). He'll be contacting you as soon as he returns from Popeye's Fried
>>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>>> dontchaknow.
>>
>> I don't he switched fro Popeye's to Church's now. Not because
>> Church's uses better quality oil and ingredients, but because
>> Popeye's chicken pieces are smaller.
>
> Huh? "I don't he switched fro Popeye's to Church's now." But anywho,
> he said so in Jill fried chicken thread.

Hey, I have a brain disorder where the electrical synapses get out
of sync. It cleared up by the next sentence, see?

And "anywho"? What is that, New Hampshire speak?

-sw

On Sat, 11 Dec 2010 22:39:43 -0500, Paco wrote:

> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "Paco" > wrote:
>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>>> Food
>>> Snob). He'll be contacting you as soon as he returns from Popeye's Fried
>>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>>> dontchaknow.
>>
>> LOL! His opinion carries as much weight as a fart in a windstorm.
>>
>> --
>
> <snort> (to paraphrase that other guy!)
>
> You mean you don't hang onto Bobo's every word, for the pearls of wisdom
> that they are?
>

it's better than church! there, they'll tell you you'll go to hell for
drinking and whoring, which could get serious.

your pal,
blake

In article >,
Sqwertz > wrote:

> On Fri, 10 Dec 2010 20:09:17 -0500, BigBadBubba wrote:
>
> > Just to specify, that would be plain old corn syrup, not to be confused in
> > any way with HFCS (high fructose corn syrup), which is a completely
> > different thing.

They shouldn't be used as substitutes for each other, if that's what you
mean, unless you know what you are doing. On the other hand, they
aren't completely different, either. HFCS is made from CS.

In the beginning there was corn. It could be used for many things.
People wanted more things, though. You can grind up dry corn and
extract the starch. Then add water and a common enzyme. This broke the
starch down into its constituent glucose, a type of sugar that isn't as
sweet as normal sugar (sucrose). Thus was born corn syrup. This was
great stuff, but not such a great sweetener. So new enzymes were
developed. These converted the glucose into fructose (fruit sugar),
which is sweeter than sucrose. There are various types of HFCS, based
on how much glucose and fructose are mixed in.

> Corn syrup is a very common cooking ingredient that was around long
> before HFCS. Which I don't think you can even buy retail, can you?

I've never seen HFCS for sale. It used to be that if you cruised the
Karo site, some of the products had HFCS as an ingredient. I think last
time I looked, that's no longer true.

> Corn Syrup is more commonly known as "Karo Syrup". Anybody who has
> a pantry that hasn't been purged for 20 years has a bottle of this.

Karo is the brand name for corn syrup sold in the US.

Note that HFCS is only cheaper than sugar when corn is heavily
subsidized, and heavy tariffs and trade restrictions make regular sugar
(sucrose) more expensive than the free world trade price. Both of these
are true in the US. Thus, much HFCS is used as a sweetener in the US,
but not in the rest of the world.

--
Dan Abel
Petaluma, California USA

"blake murphy" > wrote in message
...
> On Sat, 11 Dec 2010 22:39:43 -0500, Paco wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >,
>>> "Paco" > wrote:
>>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>>>> Food
>>>> Snob). He'll be contacting you as soon as he returns from Popeye's
>>>> Fried
>>>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>>>> dontchaknow.
>>>
>>> LOL! His opinion carries as much weight as a fart in a windstorm.
>>>
>>> --
>>
>> <snort> (to paraphrase that other guy!)
>>
>> You mean you don't hang onto Bobo's every word, for the pearls of wisdom
>> that they are?
>>
>
> it's better than church! there, they'll tell you you'll go to hell for
> drinking and whoring, which could get serious.
>
> your pal,
> blake

I'd rather go to church and let the chips fall where they may.

"Sqwertz" > wrote in message
...
> On Sat, 11 Dec 2010 22:36:41 -0500, Paco wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 11 Dec 2010 01:25:50 -0500, Paco wrote:
>>>
>>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>>>> Food
>>>> Snob). He'll be contacting you as soon as he returns from Popeye's
>>>> Fried
>>>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>>>> dontchaknow.
>>>
>>> I don't he switched fro Popeye's to Church's now. Not because
>>> Church's uses better quality oil and ingredients, but because
>>> Popeye's chicken pieces are smaller.
>>
>> Huh? "I don't he switched fro Popeye's to Church's now." But
>> anywho,
>> he said so in Jill fried chicken thread.
>
> Hey, I have a brain disorder where the electrical synapses get out
> of sync. It cleared up by the next sentence, see?
>
> And "anywho"? What is that, New Hampshire speak?
>
> -sw

Ah, I see. So when you typed New Hampshire, you actually meant Vermont?

On Mon, 13 Dec 2010 23:59:35 -0500, Paco wrote:

> "blake murphy" > wrote in message
> ...
>> On Sat, 11 Dec 2010 22:39:43 -0500, Paco wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>>> In article >,
>>>> "Paco" > wrote:
>>>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>>>>> Food
>>>>> Snob). He'll be contacting you as soon as he returns from Popeye's
>>>>> Fried
>>>>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>>>>> dontchaknow.
>>>>
>>>> LOL! His opinion carries as much weight as a fart in a windstorm.
>>>>
>>>> --
>>>
>>> <snort> (to paraphrase that other guy!)
>>>
>>> You mean you don't hang onto Bobo's every word, for the pearls of wisdom
>>> that they are?
>>>
>>
>> it's better than church! there, they'll tell you you'll go to hell for
>> drinking and whoring, which could get serious.
>>
>> your pal,
>> blake
>
> I'd rather go to church and let the chips fall where they may.
>

well, at least here you can have a drink if necessary.

your pal,
blake

On Tue, 14 Dec 2010 00:07:30 -0500, Paco wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sat, 11 Dec 2010 22:36:41 -0500, Paco wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Sat, 11 Dec 2010 01:25:50 -0500, Paco wrote:
>>>>
>>>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo (aka
>>>>> Food
>>>>> Snob). He'll be contacting you as soon as he returns from Popeye's
>>>>> Fried
>>>>> Chicken. Or Del Taco. Or White Castle. He has discriminating tastes,
>>>>> dontchaknow.
>>>>
>>>> I don't he switched fro Popeye's to Church's now. Not because
>>>> Church's uses better quality oil and ingredients, but because
>>>> Popeye's chicken pieces are smaller.
>>>
>>> Huh? "I don't he switched fro Popeye's to Church's now." But
>>> anywho,
>>> he said so in Jill fried chicken thread.
>>
>> Hey, I have a brain disorder where the electrical synapses get out
>> of sync. It cleared up by the next sentence, see?
>>
>> And "anywho"? What is that, New Hampshire speak?
>>
>> -sw
>
> Ah, I see. So when you typed New Hampshire, you actually meant Vermont?

Vermont? You mean with Larry, Daryl, and his other brother Daryl?

-sw

On Dec 10, 8:58*pm, lainie > wrote:
> On Dec 10, 9:48*pm, Sqwertz > wrote:
>
> > > Corn Syrup is more commonly known as "Karo Syrup". *Anybody who has
> > a pantry that hasn't been purged for 20 years has a bottle of this.
>
> > -sw
>
> Karo Syrup? *Never heard of this. *I have some Corn Syrup in my fridge
> though. *e.

Corn syrup should be the same as Karo Syrup - which is just a brand
name. Why do you keep it in the fridge? It certainly doesn't need
refrigeration, even after opening.

N.

On Dec 10, 6:03*pm, Melba's Jammin' >
wrote:
> The Easiest Hot Fudge Sauce You'll Ever Make
>
> Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>
> Yield: 3 cups
>
> 1/2 cup corn syrup
> 1 cup semi-sweet chocolate chips
> 2 ounces unsweetened chocolate
> 14-15 ounce can sweetened condensed milk
> maybe some vanilla extract
> 1/2 teaspoon salt (optional)
>
> Put the corn syrup, chocolate chips, and bitter chocolate into a 1-quart
> Pyrex glass pitcher and nuke on high power until things start bubbling
> (a couple minutes?). *Stir to finish melting, then stir in condensed
> milk, vanilla, and salt (to cut the sweetness some).
>
> That's it. *It will get thick when it's cold and you may want to warm it
> slightly before pouring it on ice cream.
>
> --

I never use sweetened condensed milk in anything because to me, it's
very unappealing. I've made hot fudge sauce, as above, using skim
milk, and it turns out really good. But that's just me. ;-)

N.

On Tue, 14 Dec 2010 12:36:20 -0800 (PST), Nancy2
> wrote:

> I never use sweetened condensed milk in anything because to me, it's
> very unappealing. I've made hot fudge sauce, as above, using skim
> milk, and it turns out really good. But that's just me. ;-)

I used sweetened condensed milk instead of sugar in the flan I made
last weekend and it was very good.

--

Never trust a dog to watch your food.

On Dec 14, 2:36*pm, Nancy2 > wrote:
> On Dec 10, 6:03*pm, Melba's Jammin' >
> wrote:
>
>
>
>
>
>
>
>
>
> > The Easiest Hot Fudge Sauce You'll Ever Make
>
> > Recipe By: Barb Schaller - made it up in the 1970s-'80s.
>
> > Yield: 3 cups
>
> > 1/2 cup corn syrup
> > 1 cup semi-sweet chocolate chips
> > 2 ounces unsweetened chocolate
> > 14-15 ounce can sweetened condensed milk
> > maybe some vanilla extract
> > 1/2 teaspoon salt (optional)
>
> > Put the corn syrup, chocolate chips, and bitter chocolate into a 1-quart
> > Pyrex glass pitcher and nuke on high power until things start bubbling
> > (a couple minutes?). *Stir to finish melting, then stir in condensed
> > milk, vanilla, and salt (to cut the sweetness some).
>
> > That's it. *It will get thick when it's cold and you may want to warm it
> > slightly before pouring it on ice cream.
>
> > --
>
> I never use sweetened condensed milk in anything because to me, it's
> very unappealing. *I've made hot fudge sauce, as above, using skim
> milk, and it turns out really good. *But that's just me. ;-)

Some people think that you can use icky ingredients, and get great
results.
Canned milk is icky.
>
> N.

--Bryan

"Sqwertz" > wrote in message
...
> On Tue, 14 Dec 2010 00:07:30 -0500, Paco wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 11 Dec 2010 22:36:41 -0500, Paco wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Sat, 11 Dec 2010 01:25:50 -0500, Paco wrote:
>>>>>
>>>>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo
>>>>>> (aka
>>>>>> Food
>>>>>> Snob). He'll be contacting you as soon as he returns from Popeye's
>>>>>> Fried
>>>>>> Chicken. Or Del Taco. Or White Castle. He has discriminating
>>>>>> tastes,
>>>>>> dontchaknow.
>>>>>
>>>>> I don't he switched fro Popeye's to Church's now. Not because
>>>>> Church's uses better quality oil and ingredients, but because
>>>>> Popeye's chicken pieces are smaller.
>>>>
>>>> Huh? "I don't he switched fro Popeye's to Church's now." But
>>>> anywho,
>>>> he said so in Jill fried chicken thread.
>>>
>>> Hey, I have a brain disorder where the electrical synapses get out
>>> of sync. It cleared up by the next sentence, see?
>>>
>>> And "anywho"? What is that, New Hampshire speak?
>>>
>>> -sw
>>
>> Ah, I see. So when you typed New Hampshire, you actually meant Vermont?
>
> Vermont? You mean with Larry, Daryl, and his other brother Daryl?
>
> -sw

Vermonters are very frugal. Why waste a perfectly good name?

"blake murphy" > wrote in message
news
> On Mon, 13 Dec 2010 23:59:35 -0500, Paco wrote:
>
>> "blake murphy" > wrote in message
>> ...
>>> On Sat, 11 Dec 2010 22:39:43 -0500, Paco wrote:
>>>
>>>> "Melba's Jammin'" > wrote in message
>>>> ...
>>>>> In article >,
>>>>> "Paco" > wrote:
>>>>>> Pretty sure they are 14 ounce cans. BTW, expect a call from Bobo
>>>>>> (aka
>>>>>> Food
>>>>>> Snob). He'll be contacting you as soon as he returns from Popeye's
>>>>>> Fried
>>>>>> Chicken. Or Del Taco. Or White Castle. He has discriminating
>>>>>> tastes,
>>>>>> dontchaknow.
>>>>>
>>>>> LOL! His opinion carries as much weight as a fart in a windstorm.
>>>>>
>>>>> --
>>>>
>>>> <snort> (to paraphrase that other guy!)
>>>>
>>>> You mean you don't hang onto Bobo's every word, for the pearls of
>>>> wisdom
>>>> that they are?
>>>>
>>>
>>> it's better than church! there, they'll tell you you'll go to hell for
>>> drinking and whoring, which could get serious.
>>>
>>> your pal,
>>> blake
>>
>> I'd rather go to church and let the chips fall where they may.
>>
>
> well, at least here you can have a drink if necessary.
>
> your pal,
> blake

*IF* necessary?