Cuisinart Flavor Duo ICE-40 Serie Instrucciones Y Recetas página 14

3 tablespoons unsalted butter, cut into ½-inch cubes
1. In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water
and corn syrup. Be sure to clean the inside walls of the pan if there is any
sugar on the sides (a clean, wet pastry brush works best). Set over medi-
um-low heat, to keep the mixture at a low simmer, and cook until the sugar
mixture turns a very light amber color (about 15 to 20 minutes). Keep a close
eye on the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color, take it off the stove and
slowly and carefully stir in the cream. After the cream has been incorporat-
ed, slowly whisk in the butter, one piece at a time, continually whisking to
emulsify until all the butter has been added. Use immediately, or keep warm
over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
• chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
HOT FUDGE SAUCE
No sundae bar is complete without homemade hot fudge.
Makes about 2 cups
²∕ ³ cup heavy cream
cup light corn syrup
∕
1
3
cup packed light brown sugar
∕
1
3
¼ cup cocoa powder, sifted
¼ teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped
1. In a heavy-bottomed saucepan, combine all ingredients except for
semisweet chocolate. Set over medium-low heat and bring to a slight boil.
Add chocolate and whisk to combine.
Nutritional information per serving (2 tablespoons):
Calories 133 (53% from fat) • carb. 15g • pro. 1g • fat 8g • sat. fat 5g
• chol. 18mg • sod. 15mg • calc. 11mg • fiber 1g
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