Ingredients
4 sq. unsweetened chocolate
2 Tbsp. margarine
3/4 c. boiling water
1 3/4 c. sugar
1/4 c. white corn syrup
2 tsp. vanilla
Method
Sources
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Ruby port — cheese pairing, reductions, poaching pears
Ground habanero — extreme fruity heat, hot sauces, salsas
Professional copper saucepan — ultimate thermal control for sauces
Achievable elevated desserts — laminated doughs, cakes, custards
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Ground habanero — extreme fruity heat, hot sauces, salsas
Professional copper saucepan — ultimate thermal control for sauces
Achievable elevated desserts — laminated doughs, cakes, custards
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Chop chocolate coarsely. Combine with butter and boiling water in a large saucepan; heat over low heat, stirring constantly until chocolate is melted. Add sugar and corn syrup. Bring mixture slowly to boiling; lower heat. Simmer gently 8 minutes, watching carefully, but do not stir. Test on ice cream or ice cube until it is as firm as you like it. Add vanilla. Serve while warm. Refrigerate leftovers.