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July 11, 2008, Newsletter Issue #234: Tip Top Chocolate Sauce
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Tip of the Week
From Peg Bracken´s ´I Hate To Cookbook´:
2 squares bitter chocolate 2 Tbsp. butter 2/3 cup sugar 1/2 cup evaporated milk 1 tsp. vanilla 1/4 cup sherry, optional
Melt the chocolate and butter together over low heat, then stir in the sugar and milk. Cook over low heat until the sauce has thickened and is smooth. Then add the vanilla and sherry. The sherry isn´t necessary, but adds a lovely rich taste.
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