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Recipe Mexican Hot Fudge Sundaes (Dessert)
Home Cooking Recipes
Required Ingredients:
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup light corn syrup
- 2 teaspoons instant coffee granules
- 1/4 teaspoon ground cinnamon
- 1/3 cup canned evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 pint vanilla ice cream
- 1/2 cup canned salted Spanish peanuts
Preparing/Cooking:
- In a medium saucepan, heat the chocolate, corn syrup, coffee granules and cinnamon over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
- Stir in the evaporated milk and bring just to a boil.
- Remove from heat and stir in the vanilla.
- (The sauce can be covered and refrigerated for up to one week.
- Reheat gently before serving.
- )Let the sauce cool slightly before ladling over the ice cream.
- Sprinkle the peanuts over tops.
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