Chocolate sauce ?

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've never made chocolate sauce before--I don't really do desserts. I
made this sauce today and it turned slightly gritty. Can I re-heat it and
add a tablespoon of corn syrup to fix it or can't it be fixed at this
point?

Chocolate Fudge Sauce

Very thick, rich, and shiny perfect for ice cream sundaes. This does not
get hard when spooned over ice cream. If too thick, put the sauce in a
pan and warm over low heat.

14-ounce can sweetened condensed milk

12 ounces (2 cups) chocolate chips

2/3 cup water

½ teaspoon salt

1 tablespoon vanilla

Combine the milk, chocolate chips, water and salt in a heavy- bottomed
saucepan. Stir over low heat until the mixture is smooth and blended.
Remove from the heat and stir in the vanilla. Serve hot or cold.

How could anyone not want to do desserts. I would eat them till the cows
come home, I love sweets, shouldn't, but do. I'd learnt to do many desserts
when I was pretty young, before I learnt to make "real food." But
chocolate's not really my thing. I can't really help though.

Jen

Janet Bostwick said:

I've never made chocolate sauce before--I don't really do desserts. I
made
this sauce today and it turned slightly gritty. Can I re-heat it and
add a
tablespoon of corn syrup to fix it or can't it be fixed at this point?

Chocolate Fudge Sauce

Very thick, rich, and shiny perfect for ice cream sundaes. This does
not get
hard when spooned over ice cream. If too thick, put the sauce in a
pan and
warm over low heat.

Seems to me you have perhaps too much chocolate for the amount of
liquid, try adding milk 1/4 cup at a time and see if the chocolate
emulsifies. It is possible you have an inferiour chocolate. A bit of
butter might help also, iirc, some parts of chocolate are oil soluble
and not water soluble, so without any oil it might be 'gritty' but that
is just a guess on my part.
---
JL

Quoted message said:

14-ounce can sweetened condensed milk

12 ounces (2 cups) chocolate chips

2/3 cup water

* teaspoon salt

1 tablespoon vanilla

Combine the milk, chocolate chips, water and salt in a heavy- bottomed

saucepan. Stir over low heat until the mixture is smooth and blended.

Remove from the heat and stir in the vanilla. Serve hot or cold.

Almost one quart sauce

The Fannie Farmer Cookbook

Janet

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've never made chocolate sauce before--I don't really do desserts. I made
this sauce today and it turned slightly gritty. Can I re-heat it and add a
tablespoon of corn syrup to fix it or can't it be fixed at this point?

This one works (stolen form MaryF)

HOT FUDGE
2 cups of sugar,
1 can of evaporated milk (12 ounces)

Bring to a boil,

Off heat add 4 squares of chopped unsweetened chocolate (4 ounces)
Whisk until it melts and is smooth.

Then add 1 teaspoon vanilla
1/2 teaspoon salt and
1/4 cup of butter.

Put into clean jar and store in fridge. Heat gently in microwave to
serve over ice cream

at Mon, 12 Sep 2005 01:44:01 GMT in <[email hidden]>,
[email hidden] (Janet Bostwick) wrote :

Quoted message said:

I've never made chocolate sauce before--I don't really do desserts. I
made this sauce today and it turned slightly gritty. Can I re-heat it
and add a tablespoon of corn syrup to fix it or can't it be fixed at
this point?

Chocolate Fudge Sauce

14-ounce can sweetened condensed milk
12 ounces (2 cups) chocolate chips
2/3 cup water
½ teaspoon salt
1 tablespoon vanilla

Sounds as if you've got a "broken" chocolate sauce, which means the
chocolate didn't emulsify. Don't add corn syrup - instead, try adding a
little butter after reheating. How constantly did you stir the original
recipe? From the ingredient list it would need to be stirred *constantly*,
like custard. You'd need to keep stirring it until fairly cool, and the
same goes for the butter-added version. Using water in the recipe is IMHO
somewhat unusual, and is risky with chocolate where too much or too little
water can cause havoc with chocolate's behaviour. I'd probably have used a
little butter from the outset because this would have helped with the
chocolate and probably given it a better flavour.

Did you use chocolate chips or bar chocolate/couverture? If the latter this
may be your problem because this recipe looks as if it's been tuned
specifically for chips. Chocolate chips have a lower cocoa butter content
(it's cocoa butter's properties that cause problems with emulsification
because cocoa butter has multiple crystal forms) and this recipe, with its
high water content and low fat content, would work badly if at all with bar
chocolate/couverture.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

at Mon, 12 Sep 2005 01:44:01 GMT in <[email hidden]>,
[email hidden] (Janet Bostwick) wrote :
snip

Sounds as if you've got a "broken" chocolate sauce, which means the
chocolate didn't emulsify. Don't add corn syrup - instead, try adding a
little butter after reheating. How constantly did you stir the original
recipe? From the ingredient list it would need to be stirred *constantly*,
like custard. You'd need to keep stirring it until fairly cool, and the
same goes for the butter-added version. Using water in the recipe is IMHO
somewhat unusual, and is risky with chocolate where too much or too little
water can cause havoc with chocolate's behaviour. I'd probably have used a
little butter from the outset because this would have helped with the
chocolate and probably given it a better flavour.

Did you use chocolate chips or bar chocolate/couverture? If the latter
this
may be your problem because this recipe looks as if it's been tuned
specifically for chips. Chocolate chips have a lower cocoa butter content
(it's cocoa butter's properties that cause problems with emulsification
because cocoa butter has multiple crystal forms) and this recipe, with its
high water content and low fat content, would work badly if at all with
bar
chocolate/couverture.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

I used Nestle's chocolate chips. I knew that water could be a problem if it
got into the chocolate while melting, but I kind of recall Alton Brown
talking about a tablespoon of corn syrup initially would prevent problems
because (mind goes blank here, but chemistry and crystals I think). I did
stir constantly during melting/mixing, but not during cooling. I was pretty
careful with water and chocolate chip amounts as I already weigh ingredients
and have a good graduated beaker for liquids for bread making. I freeze up
around candy and candy thermometers etc., I'm convinced that I can't do it
so I can't. I'll re-heat this sauce and try 1 tablespoon of butter and then
try Dimitri's recipe next time. My husband has grown fond of Costco's
gallon vanilla ice cream and neither one of us is satisfied with sauces that
you buy in the jar. Now. . . how difficult is butterscotch or caramel? Do
I stand a chance of getting that right?
Thanks for your help.
Janet

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've never made chocolate sauce before--I don't really do desserts. I
made this sauce today and it turned slightly gritty. Can I re-heat it
and add a tablespoon of corn syrup to fix it or can't it be fixed at this
point?

This one works (stolen form MaryF)

HOT FUDGE
2 cups of sugar,
1 can of evaporated milk (12 ounces)

Bring to a boil,

Off heat add 4 squares of chopped unsweetened chocolate (4 ounces)
Whisk until it melts and is smooth.

Then add 1 teaspoon vanilla
1/2 teaspoon salt and
1/4 cup of butter.

Put into clean jar and store in fridge. Heat gently in microwave to
serve over ice cream

I'll try this sauce next time. It seems simple enough and doesn't mention
anything about candy thermometers. I absolutely panic about candies and
related that require cooking to particular temperatures. Do you have an
easy, fool proof caramel sauce recipe?
Janet

Janet Bostwick said:

Do you have an easy, fool proof caramel sauce recipe?

Just undercook this. You can easily cut the recipe in half.

* Exported from MasterCook *

Vanilla Caramels

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sticks melted butter
2 pounds brown sugar
3/4 cup light corn syrup
2 cans sweetened condensed milk

1. Combine first three ingredients in large saucepan.
2. Gradually add sweetened condensed milk.
3. Cook, stirring constantly, for about 30 minutes, until the syrup
reaches, 245F, or the Firm Ball Stage: (Drop a little of this syrup in
cold water and it will form a firm ball, one that won’t flatten when you
take it out of the water, but remains malleable and will flatten when
squeezed.)
4. Add 1-2 teaspoons vanilla.
5. Pour into buttered, waxed paper lined jelly roll pan.
6. Allow to set for 4-5 hours.
7. Tip onto waxed paper. Cut into squares and wrap each in waxed paper.

- - - - - - - - - - - - - - - - - - -

NOTES : Soft-Ball Stage description courtesy of The Accidental Scientist:
(http://www.exploratorium.edu/cooking/candy/sugar-stages.html)

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Do you have an easy, fool proof caramel sauce recipe?

Just undercook this. You can easily cut the recipe in half.

* Exported from MasterCook *

Vanilla Caramels

snip
Oh, Heck--you make Caramels? Next you'll be telling me you make Divinity.
I'm way impressed. Did I ever tell the story of the penuche that spilled
all over the inside of my refrigerator (that would be a Minneapolis story)
and drooled from top to bottom? I have a candy making phobia. I do have a
thermometer and good pots, maybe I'll get up courage to try this. Thanks
for the recipe, Carol.
Janet

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How could anyone not want to do desserts. I would eat them till the cows
come home, I love sweets, shouldn't, but do. I'd learnt to do many
desserts when I was pretty young, before I learnt to make "real food."
But chocolate's not really my thing. I can't really help though.

Jen

So does anyone else not like chocoalte much??

Quoted message said:

Janet Bostwick said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Do you have an easy, fool proof caramel sauce recipe?

Just undercook this. You can easily cut the recipe in half.

* Exported from MasterCook *

Vanilla Caramels

snip
Oh, Heck--you make Caramels? Next you'll be telling me you make Divinity.
I'm way impressed. Did I ever tell the story of the penuche that spilled
all over the inside of my refrigerator (that would be a Minneapolis story)
and drooled from top to bottom? I have a candy making phobia. I do have a
thermometer and good pots, maybe I'll get up courage to try this. Thanks
for the recipe, Carol.

Don't mention it, Janet. I haven't heard your penuche story, but would
like to. How the heck did it drool all over your fridge? I have a
penuche frosting recipe, if you're interested. You can "pretend" that it's
penuche.

I don't make caramels every year anymore, but they're soooooo much better
than anything you can buy. And if you want a recipe for chocolate covered
cherries, just give me a holler. They'll give you an orgasm. They're
time-consuming, but virtually impossible to screw up.

I can also tell you how to make mock butterfinger bars (actually squares),
and of course, pretzels dipped in white or regular chocolate. Easy, easy,
easy!

I haven't had good divinity in over 20 years. After burning out two hand
mixers (with smoke and everything), I stopped trying to make it myself.
Tammy McNiff gave me her recipe awhile back. I'll try to remember to make
it in December, but not with a hand mixer. With divinity, you're best off
making a LOT and renting a cement mixer.

* Exported from MasterCook *

Divine Divinity

Recipe By :Tammy McNiff
Serving Size : 30 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites -- stiffly beaten
1 teaspoon vanilla
1 cup chopped walnuts

Combine sugar, syrup and water. Place in a saucepan and cook over low heat
until sugar is dissolved, without stirring, to 255F or until a small amount
dropped into cold water forms a hard ball. Remove from heat; pour, beating
constantly, in a fine stream into stiffly beaten egg whites. Continue
beating until mixture holds shape and loses its gloss. Add vanilla and
nuts. Drop quickly from tip of spoon onto waxed paper in individual
pieces.

Source:
"rec.food.cooking"

- - - - - - - - - - - - - - - - - - -

NOTES : "This is the very best recipe for divinity that I know of (course,
EVERYONE will tell you that, but in my case, it's TRUE ;-) ). It comes
from a woman who lived next to my grandmother years ago. Her name was
Madeleine, and she was a lovely woman, somewhat formal and devoutly
religious. Every year, she would gift us with a box of this candy. Combat
was waged amongst various family members over these confections!! The
recipe is written in my grandmother's hand, and is aptly named "Divine
Divinity" as Madeleine's surname really and truly was Divine (really and
truly!!)" ~Tammy~

Janet Bostwick said:

Do you have an easy, fool proof caramel sauce recipe?

I just thought of this (I have Delayed Cognitive Reaction Syndrome - a term
I just made up). I don't recall exactly how this is done, but it involves
submerging an unopened can of sweetened condensed milk in water, and
heating it for several hours until it caramelizes. I keep thinking I'd
like to try this, but it sounds a little TOO good. I think it's called
Dulce de Leche.

Carol

Janet Bostwick said:

Do you have an easy, fool proof caramel sauce recipe?

I just thought of this (I have Delayed Cognitive Reaction Syndrome - a term
I just made up). I don't recall exactly how this is done, but it involves
submerging an unopened can of sweetened condensed milk in water, and
heating it for several hours until it caramelizes. I keep thinking I'd
like to try this, but it sounds a little TOO good. I think it's called
Dulce de Leche.

Carol

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Don't mention it, Janet. I haven't heard your penuche story, but would
like to. How the heck did it drool all over your fridge? I have a
penuche frosting recipe, if you're interested. You can "pretend" that
it's
penuche.

I don't make caramels every year anymore, but they're soooooo much better
than anything you can buy. And if you want a recipe for chocolate covered
cherries, just give me a holler. They'll give you an orgasm. They're
time-consuming, but virtually impossible to screw up.

I can also tell you how to make mock butterfinger bars (actually squares),
and of course, pretzels dipped in white or regular chocolate. Easy, easy,
easy!

I haven't had good divinity in over 20 years. After burning out two hand
mixers (with smoke and everything), I stopped trying to make it myself.
Tammy McNiff gave me her recipe awhile back. I'll try to remember to make
it in December, but not with a hand mixer. With divinity, you're best off
making a LOT and renting a cement mixer.

* Exported from MasterCook *

Divine Divinity

Recipe By :Tammy McNiff
Serving Size : 30 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites -- stiffly beaten
1 teaspoon vanilla
1 cup chopped walnuts

Combine sugar, syrup and water. Place in a saucepan and cook over low
heat
until sugar is dissolved, without stirring, to 255F or until a small
amount
dropped into cold water forms a hard ball. Remove from heat; pour,
beating
constantly, in a fine stream into stiffly beaten egg whites. Continue
beating until mixture holds shape and loses its gloss. Add vanilla and
nuts. Drop quickly from tip of spoon onto waxed paper in individual
pieces.

Source:
"rec.food.cooking"

Ah, well. In those days I really thought I could learn to make candy. I
had a pan of penuche that wouldn't set up and I thought maybe it would in
the fridge. A little later I was reaching in the fridge for the fixings for
dinner when my daughter startled me by coming up behind and pulling on my
skirt (I thought she was asleep in her cot). My hand hit the pan of
penuche, it tipped and flew sideways and the contents hit the inside wall of
the fridge, the space between the fridge door and the body, around the
hinges, the grill plate at the bottom and of course the floor and drooled on
down. I swear, every time I cleaned that fridge I found more of the stuff.
I'm pretty sure that was the last time I tried to make real candy. I have
the usual assortment of make-believe stuff for Christmas, but no real
cooking candy.

Divinity impresses me to no end. At the church socials all the little old
ladies used to bring these wonderful from-scratch chocolate cakes and the
cake would have this wonderful white, divinity-like (but soft) frosting and
on top of the white frosting they would drizzle a thin, shiny, semi-crackly
chocolate frosting. Yummy stuff. I can't make that frosting for anything.
It always turns out 'crunchy?' Maybe I need to get a book. I just don't
understand the underpinnings of candy at all. Chocolate covered cherries
are my weakness, are they tricky to do? For sure I would appreciate your
mock Butterfinger bars.

Janet

"By the way, Carol, I made the beans the other day. First time I'd done
beans in the pressure cooker. I'll never cook beans the long way again,
especially for re-fried beans. The texture was great in the pressure
cooker. I also like the recipe we were discussing. Not too sweet, just
right. Not soupy either. I had beans on bread for dinner tonight. Thanks
for bringing it to my attention.
Janet

"By the way, Carol, I made the beans the other day. First time I'd done
beans in the pressure cooker. I'll never cook beans the long way again,
especially for re-fried beans. The texture was great in the pressure
cooker. I also like the recipe we were discussing. Not too sweet, just
right. Not soupy either. I had beans on bread for dinner tonight. Thanks
for bringing it to my attention.
Janet

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Do you have an easy, fool proof caramel sauce recipe?

I just thought of this (I have Delayed Cognitive Reaction Syndrome - a
term
I just made up). I don't recall exactly how this is done, but it involves
submerging an unopened can of sweetened condensed milk in water, and
heating it for several hours until it caramelizes. I keep thinking I'd
like to try this, but it sounds a little TOO good. I think it's called
Dulce de Leche.

Carol

I think I've heard of that also. For some reason, it doesn't appeal.
Janet

Quoted message said:

So does anyone else not like chocoalte much??

Quoted message said:

I feel like I'm being ignored. I'm not causing trouble, if it seems like
that. Maybe it's the time differences here.

Jen replied to herself:

Quoted message said:

Quoted message said:

So does anyone else not like chocoalte much??

I feel like I'm being ignored. I'm not causing trouble, if it seems like
that. Maybe it's the time differences here.

I wasn't ignoring you, but I *really* like chocolate.

Bob

Jen said:

Quoted message said:

How could anyone not want to do desserts. I would eat them till the cows
come home, I love sweets, shouldn't, but do. I'd learnt to do many
desserts when I was pretty young, before I learnt to make "real food."
But chocolate's not really my thing. I can't really help though.

So does anyone else not like chocoalte much??

No one that I know.

gloria p