2 quarts Heavy cream
6 fluid ounces Light corn syrup
8 ounces Granulated sugar
4 pounds Bittersweet chocolate
Yield: 1 gallon
1. Combine the cream, corn syrup and sugar in a saucepan and bring just to a boil, stirring frequently.
2. Chop the chocolate and place in a large bowl.
3. Pour the hot cream over the chocolate and stir until completely melted.
4. Store well covered and refrigerated. Gently rewarm over a bain marie if desired.
Notes: Variation:
Mint Chocolate Fudge Sauce -- Bring the cream to a boil and steep 1 ounce (30 grams) of finely chopped fresh mint leaves in the cream for 10 minutes. Strain and proceed with the formula.
6 fluid ounces Light corn syrup
8 ounces Granulated sugar
4 pounds Bittersweet chocolate
Yield: 1 gallon
1. Combine the cream, corn syrup and sugar in a saucepan and bring just to a boil, stirring frequently.
2. Chop the chocolate and place in a large bowl.
3. Pour the hot cream over the chocolate and stir until completely melted.
4. Store well covered and refrigerated. Gently rewarm over a bain marie if desired.
Notes: Variation:
Mint Chocolate Fudge Sauce -- Bring the cream to a boil and steep 1 ounce (30 grams) of finely chopped fresh mint leaves in the cream for 10 minutes. Strain and proceed with the formula.
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