Holidays Chocolate Kissed Sauces and Frosting Dessert Recipes

Nut halves
Marshmallows
Pieces of cake (angel food, sponge, or pound) Ladyfingers
Fresh fruit (strawberries, pineapple chunks,
mandarin orange segments, cherries,
sliced apples, pears, peaches, or bananas)
Before making fondue, select your choice
of the listed dippers.

Fresh fruit should be well drained and
brushed with lemon juice to prevent browning.


Chocolate Bar Fondue

1 (1/2 pound) Hershey's Milk Chocolate Bar
1/3 cup light cream or evaporated milk.
Fondue Dippers

Break chocolate bar into pieces.
Place chocolate in a fondue pot or
in the top of a double boiler.
Add light cream or evaporated milk.
Stir over low heat until chocolate is
melted. Serve warm with a selection
of Fondue Dippers.
Makes approximately 1 cup.


Peanut Butter Chip
Ice Cream Sauce

1 cup Reese's Peanut Butter Chips
1/4 cup evaporated milk
2 tablespoons light corn syrup
1 tablespoon butter
1 teaspoon vanilla

Place all ingredients, except vanilla,
in a small, heavy saucepan.
Stir constantly over low heat until
chips, and butter are melted and
mixture is smooth. Remove from heat.
Stir in vanilla. Server warm over ice cream.
Makes approximately 1 cup


Chocolate Sauce

1 cup granulated sugar
1/2 cup light corn syrup
1 egg, well beaten
2 ounces Hershey's
Unsweetened Baking Chocolate
2/3 cup evaporated milk
1 teaspoon vanilla

Combine sugar, corn syrup, and egg
in a medium saucepan. Add chocolate.
Cook over medium heat, stirring
constantly, until mixture
comes to a full boil. Boil and stir
for 3 minutes. Remove from heat.
Let stand for 5 minutes.
Gradually stir in evaporated mild
and vanilla. Serve over cake or
ice cream.
Makes approximately 2 cups.


Classic Chocolate Sauce

1/4 cup plus 2 tablespoons
Hershey's Cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter or margarine
1/8 teaspoon salt
1/2 teaspoon vanilla