Raspberry-Fudge Sundae Topping
- 3/4 cup unsweetened cocoa powder
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 cup whipping cream
- 1/3 cup butter
- 3 oz. BAKER'S Bittersweet Chocolate
- 3 Tbsp. raspberry-flavored liqueur
- Mix dry ingredients; set aside.
- Cook cream and butter in large saucepan on low heat until butter is melted, stirring constantly.
- Cook and stir on medium heat 3 min.
- or until mixture just starts to bubble around edge of saucepan.
- Stir in dry ingredients; cook 1 to 2 min.
- or until sugar is dissolved, stirring constantly.
- Remove from heat.
- Add chocolate; stir until melted.
- Stir in liqueur.
- Pour into 3 (1-cup) airtight containers; seal with lids.
- Store in refrigerator.
cocoa, granulated sugar, brown sugar, whipping cream, butter, s bittersweet chocolate, raspberryflavored liqueur
Taken from www.kraftrecipes.com/recipes/raspberry-fudge-sundae-topping-111454.aspx (may not work)