An approximate recipe:
about 16 ounces of dark / semi sweet chocolate - broken up if bars - I used a really diverse brand mix from my chocolate bar cannister, but all "dark" chocolate. Semi-sweet chocolate chips would work too.
1 1/2 sticks of butter
1 1/2 cups corn syrup
1 tablespoon instant coffee or espresso powder
1 can sweetened condensed milk
2 tablespoons vanilla
Heat chocolate and butter in a heavy saucepan over low heat, stirring frequently. Stir until completely melted and smooth. Add corn syrup, espresso powder, sweetened condensed milk. Continue to cook, stirring frequently, for about 30 minutes. Turn off heat, stir in vanilla. Store in jars in fridge for up to three months.
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