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cup evaporated milk cups sugar teaspoon salt cup light corn syrup tablespoons unsalted butter squares unsweetened chocolate squares semi sweet chocolate tablespoons amaretto liqueur - or more to taste Directions: Combine the milk, sugar, salt, corn syrup, butter and chocolates into the upper pan or a double boiler or heat-proof bowl that can be set into a saucepan of simmering water. Set the pan over simmering water in the double-boiler base and heat the contents, stirring it occasionally, until the butter and chocolate have melted. Stir the sauce thoroughly and continue to cook it until it is smooth and slightly thickened, about 10 minutes. If any lumps are seen - strain the sauce, then cool it for 5 minutes. Stir in the amaretto liqueur. Scrape the sauce into an attractive storage jar and cap it tightly. Store sauce in the refrigerator until gift giving time. To serve the sauce: Let it come to room temperature - then warm it gently by setting the jar in a container of hot water. Stir it occasionally until it is warm enough to flow smoothly when it spooned over ice cream. Yield: 3 cups |
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| Rania's Catering – 100 Central Sq – Pittsburgh, PA 15228-2361 – 412-531-2222 Copyright 2004 Rania Harris |
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