Hamilton Beach 68330 Mode D'emploi page 11

840128300 ENv04.qxd
Hot Fudge Sauce
3 (1-ounce [25 g]) squares unsweetened chocolate
1 ⁄ cup (125 ml) half 'n half
2
3 ⁄ cup (175 ml) sugar
4
Dash of salt
1 ⁄ cup (60 ml) butter or margarine
4
1 teaspoon (5 ml) vanilla extract
In medium saucepan combine chocolate, half 'n half, sugar, and salt. Cook over
medium heat, stirring continuously until chocolate is melted.
Remove from heat and whisk in vanilla extract and butter. Continue to whisk until
smooth. Serve warm over ice cream.
Lemon Sauce
3 ⁄ cup (175 ml) sugar
4
1 tablespoon (15 ml) cornstarch
Dash of salt
3 ⁄ cup (175 ml) water
4
1 large egg, beaten
3 tablespoons (45 ml) lemon juice
1 tablespoon (15 ml) butter or margarine
In medium saucepan combine sugar, cornstarch, and salt. Mix until all ingredients
are combined. Add water and cook over medium heat, stirring continuously until
steaming.
In medium bowl, slightly beat eggs. Slowly whisk in half of the hot mixture then
pour back into saucepan. Cook over medium-low heat until slightly thick, about
5 minutes.
Remove from heat and whisk in lemon juice and butter. Continue to whisk until
smooth. Serve warm or cold over vanilla ice cream.
Peanut Butter Sauce
1 cup (250 ml) sugar
1 tablespoon (15 ml) white corn syrup
1 ⁄ teaspoon (1.25 ml) salt
4
3 ⁄ cup (175 ml) milk
4
6 tablespoons (90 ml) peanut butter
1 teaspoon (5 ml) vanilla extract
In medium saucepan combine sugar, syrup, salt, and milk. Cook over medium-low
heat, stirring continuously until thickened. Stir in peanut butter and vanilla until
smooth. Remove from heat and cool.
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