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½ cup corn syrup
Pinch of salt
1/3 cup plus 1 tablespoon heavy cream
Place the sugar in a heavy saucepan over medium heat and stir continuously until
the sugar becomes liquid. Crush any lumps against the side of the pan. Cook only
until the sugar is golden brown. If there are persistent lumps, remove the pan from
the heat and continue to stir vigorously until the lumps dissolve.
Return to the heat and slowly pour in the corn syrup, stirring rapidly. Add the salt
and slowly pour in the heavy cream.
Makes about 2 ½ cups.
Hot Fudge Sauce
Guaranteed to make a lush hot fudge sundae.
½ cup heavy cream
3 tablespoons unsalted butter
1/3 cup sugar
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
½ cup unsweetened cocoa, sifted
Combine the cream and butter in a saucepan. Stir over medium heat until the
butter melts and the cream just begins to boil. Add the sugars. Gently heat and stir
until the sugars are completely dissolved.
Add the salt and cocoa, whisking cautiously over low heat until smooth. If there
are any remaining bits of cocoa, press them against the side of the pan with a spoon
or spatula until they dissolve then stir them into the sauce.
Makes about 2 cups.
Note: This sauce keeps well in the refrigerator, but it may thicken when chilled.
Reheat very slowly in a double boiler, adding hot water a few drops at a time, if