KitchenAid KHB100ER Use & Care Guide - Page 18

Hot Fudge Sauce 1⁄2 cup sugar 1⁄3 cup unsweetened cocoa powder 1⁄8 teaspoon salt 3⁄4 cup whipping cream 6 squares (1 oz. each) bittersweet chocolate 6 tablespoons butter or margarine, cut into chunks 1 tablespoon light corn syrup 1 teaspoon vanilla In blending beaker, combine sugar, cocoa, and salt; set aside. In small saucepan, place cream, chocolate, and butter. Heat and stir over mediumlow heat until chocolate is melted and mixture is smooth, about 5 minutes. Add chocolate mixture, corn syrup, and vanilla to cocoa mixture in blending beaker. Insert blending attachment into motor body. Blend at Speed 2 for 5 seconds. Increase to Speed 9; blend 15 to 25 seconds, or until smooth. Serve over ice cream, strawberries, or pound cake. Store covered in refrigerator. Yield: 16 servings (2 tablespoons per serving). Per Serving: About 170 cal, 1 g pro, 15 g carb, 12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod. VARIATION Hot Fudge Mint Sauce Substitute 11⁄2 teaspoons mint extract for vanilla. Yield: 16 servings (2 tablespoons per serving). Per Serving: About 170 cal, 1 g pro, 15 g carb, 12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod. 16