Esta es una exhibición prevé de cómo se va ver la receta de 'Martha Stewart's Hot Fudge' imprimido.

Receta Martha Stewart's Hot Fudge
by Global Cookbook

Martha Stewart's Hot Fudge
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1/2 c. sugar
  • 1/4 c. light cream or possibly evaporated lowfat milk
  • 1/2 c. light corn syrup
  • 1/8 tsp kosher salt
  • 1 1/2 Tbsp. unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 c. unsweetened cocoa pwdr, such as Valrhona

Direcciones

  1. Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, till the butter melts and the sugar dissolves. When the mix comes to a boil, add in the cocoa, and continue stirring. Boil briskly, 2 to 3 min, stirring constantly, till mix thickens. Serve immediately. (Fudge will keep up to 1 week in the refrigerator).
  2. Reheat any remaining fudge by placing a container of fudge in a pan of warm, but not boiling, water till the sauce warms and thins to a pouring consistency.
  3. Cuisine: "Mexican"