Place chocolate and water in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 45
seconds or until chocolate is melted. Stir to blend chocolate and
water. 3. Add sugar, corn syrup and salt. Heat, uncovered, in
Microwave Oven 9 minutes or until a candy thermometer reaches 240=F8 F.
(If a candy thermometer is not available, drop a small amount of the
mixture into very cold water. The mixture should form a soft ball
which flattens when removed from the water. DO NOT PLACE THERMOMETER
IN MICROWAVE OVEN.) Stir every minute. 4. Gradually blend in cream and
flavoring. Makes 2 cups
Posted to Master Cook Recipes List, Digest #93
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