Best Hot Fudge Sauce Recipes

Steps:

• Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
• Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

Steps:

• Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
• Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!

Steps:

• In measuring cup with a spout, combine the cream, butter, and salt. Set aside.
• In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. (Take care, since the sugar will bubble up when the cream is added.) Whisk until smooth.
• Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
• Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving.

Steps:

• Combine sugar, milk, and chocolate chips in small pan. Cook over medium heat until chips melt and the mixture boils.
• Remove from heat and stir in butter and vanilla.
• Cool slightly before using, or refrigerate to use later. (Warms nicely in microwave using moderate setting.).

Steps:

• Melt chocolate and butter with condensed milk and water.
• Stir until smooth.
• Add vanilla.
• Serve warm over ice cream.
• Store leftovers covered in fridge.2.

Steps:

• Combine dry ingredients in medium bowl and set aside.
• Combine butter& all liquid ingredients-- EXCEPT VANILLA-- in saucepan over medium heat.
• Increase heat to medium high, and add dry ingredients.
• Stir until mixture comes to full boil.
• Boil 3 minutes.
• Add vanilla and let cool.
• Keeps well in fridge.

Steps:

• Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat.
• Bring to a boil and boil for 7 minutes.
• Remove from heat; stir in vanilla.
• Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.
• Serve immediately or store in refrigerator.

Steps:

• Place milk, chocolate chips and sugar in a medium saucepan.
• Heat to boiling over medium heat, stirring constantly.
• Remove from heat, and stir in butter and vanilla (sauce will thicken while it is cooling).
• Serve warm over ice cream.

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

Steps:

• Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.

Steps:

• Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

Steps:

• Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.