Ingredients
Hot Fudge Sauce:
- 1/3 cup heavy cream
- 1/4 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, finely chopped
Let all that you do be done in love.
1 Corinthians 16:14 ESV
6 ounces high quality dark chocolate
12 ounces high quality white chocolate
3 teaspoons yellow cake mix
sprinkles of your choice (3 tablespoons+)
Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.
3 tablespoons butter
1 10-ounce bag of mini marshmallows
1/3 cup yellow cake mix
6 cups rice krispies cereal
1 1.75-ounce container of sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (9x13) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.
For the Dough:
2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
2 C nonfat dry milk
3/4 C cornstarch
1/4 C instant chicken bouillon
1 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. pepper
Combine these ingredients and store in an airtight container.
TO USE:
combine 1/3 cup of the mix and 1 1/2 cups of water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (cream of celery soup), or some sliced mushrooms (cream of mushroom soup) etc.