Instructions
1 steps•0 completed
Click times to start timers
1
Place the brown sugar, cream, chocolate and butter in a saucepan over medium heat and cook, stirring occasionally, for or until the mixture reaches about 234 degrees F on a candy thermometer (the soft ball stage when a drop of the mixture forms a soft ball when dropped into cold water). Remove from the heat. Stir in the vanilla extract. Serve hot. Refrigerate leftovers. To reheat: place in the top part of a double boiler and cook over barely boiling water. Makes about 1-1/2 cups
Progress0%
Loading memories...