These are from the Cooking Live Show.
CHOCOLATE FUDGE SAUCE
Recipe courtesy Wayne Harley Brachman
1/2 cup very hot brewed coffee
1/2 cup sugar
3/4 cup unsweetened Dutch-processed cocoa
1/2 cup light corn syrup
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter (I don't know why
you couldn't use non-dairy margarine.)
In a medium bowl, whisk together the coffee, sugar
and cocoa. Whisk in
the corn syrup until all the sugar crystals are
dissolved and the mixture
is completely smooth.
Place the chocolate and butter in a large, dry bowl
or in the top of a
double boiler set over barely simmering water. When
the chocolate has
melted, whisk in the coffee-cocoa mixture until
smooth and blended.
The sauce is best if left to ripen for a full day
before serving. Store in
a sealed container. The sauce keeps for 3 weeks in
the refrigerator or
3 months in the freezer.
Yield: 2 cups
FLUFFY MARSHMALLOW CREAM
Recipe courtesy Wayne Harley Brachman
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 tablespoons vanilla extract
In a small saucepan fitted with a candy thermometer, bring the water,
corn syrup and 3/4 cup sugar to 246 degrees.
In the meantime, in a completely clean, dry mixing bowl, with and
electric mixer, whisk the egg whites, salt and cream of tartar until
creamy and foamy, about 2 minutes. Still whisking, sprinkle in the
remaining 1 tablespoon of sugar and continue to whisk until the whites
hold very soft peaks, about 2 minutes. While mixing on slow speed,
carefully drizzle in the hot syrup. Turn the mixer to high and whisk
until thick, fluffy and just warm, about 7 minutes. Turn the mixer to
low and whisk in the vanilla.
Yield: 5 cups
Show # CL9551
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