Good Morning Janet,

I thought you might enjoy a big batch hot fudge recipe with a little history behind it. HIGH CALORIE ZONE!!

Betsy
TKL

Newsgroups: alt.food.chocolate, rec.food.cooking
From: Ephraim M Vishniac
Subject: Steve Herrell's original hot fudge

First, the good part.

Ingredients:

10 oz. unsweetened chocolate
slightly less than 1 lb. butter
2 cups cocoa powder
5 cups sugar
1 and 1/3 cups milk
1 and 1/3 cups heavy cream

Instructions:

Melt the butter and the chocolate. Add cocoa and stir until
smooth. Add sugar and mix until all ingredients are moistened.
The mixture will look like wet sand. Stir in the cream and
milk until homogeneous. Leave on low heat for one hour or at
least until the sugar is dissolved.

Second, the story.

In the late '70s, Steve's Ice Cream wasn't a national franchise outfit
selling industrial-grade ice cream and frozen yogurt. It was a single
store on Elm Street in Davis Square, Somerville, MA. Steve Herrell ran
it, and everything they sold was made right there in the store. As you
waited in the line that ran around the store, out the door, and down
Elm Street, you could watch the big ice cream freezers working, rest
on bags of rock salt, or admire the cases of soon-to-be-crushed Oreo
cookies and Heath bars. For real entertainment, you could load a music
roll into the occasionally working player piano, or smile at the
stained-glass baby declaring, "Ice Cream Is Good."

Enough nostalgia? OK.

I don't have any ice cream recipes from the original Steve's, but I do
have the recipe given above for their killer hot fudge. You might want
to scale it down for domestic use, or you might want to call up lots
of friends.
--
Ephraim Vishniac / The Stone + Wire Company