HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
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.
CLASSIC HOT FUDGE SAUCE
"This fudgy sauce is scrumptious spooned over French vanilla ice cream and sprinkled with toasted pecans. Actually, I could eat the topping all by itself!" -Karen Willoughby, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine the chocolate chips, milk and corn syrup. Cook and stir over low heat until chips are melted and mixture is smooth. , Stir in butter until melted. Cook and stir 5 minutes longer. Remove from the heat; stir in vanilla.
Nutrition Facts : Calories 213 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 83mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CLASSIC HOT FUDGE
Steps:
- Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.)
- Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed.
- Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end.
- Use half semisweet and half milk chocolate along with 2/3 cup butterscotch chips; increase the butter to 6 tablespoons.
- Add 1/3 cup seedless raspberry jam with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Use coconut extract instead of vanilla.
- Add 1/3 cup cherry jam with the chocolate. Omit the corn syrup and brown sugar. Use 1/2 teaspoon almond extract instead of vanilla.
- Add 1/3 cup orange marmalade and 1/2 teaspoon chipotle chile powder with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract with the vanilla.
- Use milk chocolate instead of semisweet along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar and vanilla. Stir in 2 tablespoons hazelnut liqueur at the end.
OLD-FASHIONED HOT FUDGE SAUCE
This is a very classic hot fudge for all your chocolate whims. Of course it is perfect for ice cream, but consider using it as a sauce over cheese cake ...yum.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
- Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 28 g, Cholesterol 14.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 93.5 mg, Sugar 26.6 g
HOT FUDGE SAUCE
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. "A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew," she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It's a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 42 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 26 grams, Sodium 137 milligrams, Sugar 44 grams, TransFat 0 grams
MARTHA'S HOT FUDGE SAUCE
This recipe for hot fudge sauce is from the "Martha Stewart Living Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Combine heavy cream and corn syrup in a medium saucepan and place over medium heat. Cook until bubbles barely break the surface. Remove from heat. Add chocolate and whisk until melted.
BEST HOT FUDGE SAUCE
A friend of my mother-in-law shared this easy recipe with me years and years ago.
Provided by Carla A.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 22
Number Of Ingredients 6
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.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 105.3 mg, Sugar 33.3 g
CLASSIC HOT FUDGE SAUCE
This great hot fudge sauce recipe that I changed a bit, is from Mother's Bistro in Portland, Oregon. It is very quick to make and is perfect for topping ice cream with. I like it because it's not too sweet.
Provided by Cupcake-Princess
Categories Sauces
Time 10m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, bring cream and butter to a simmer, stirring occansionly.
- Add sugars and stir until completley dissolved. Whisk in cocoa powder until smooth, making sure there are no clumps.
- Serve immediately over ice cream.
OLD-FASHIONED HOT FUDGE SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Summer Chill Boil Double Boiler Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring, add the cream and the sugar, and cook the mixture, stirring, until the sugar is dissolved. Bring the mixture to a boil over moderate heat and boil it, without stirring, for 8 minutes. Remove the pan from the heat and stir in the vanilla and the salt. Serve the sauce hot over ice cream. the sauce keeps, covered and chilled, for 1 month. (Let the sauce cool completely before covering it; any condensation will make it grainy. Reheat the sauce, uncovered, in a double boiler.)
HOMEMADE HOT FUDGE SAUCE
This homemade hot fudge tastes delicious on our Ice Cream Sundae Trifle.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Melt the chocolate and butter in a small saucepan over medium-low heat. Alternately add sugar and milk in two additions; whisk to combine. Add salt and continue whisking until sugar is dissolved, about 5 minutes. Serve warm.
OLD-FASHIONED HOT FUDGE SAUCE
Make and share this Old-Fashioned Hot Fudge Sauce recipe from Food.com.
Provided by MSnow
Categories Sauces
Time 35m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring.
- Add the cream and the sugar and cook the mixture, stirring, until the sugar is dissolved.
- Bring the mixture to a boil over moderate heat and boil it, without stirring, for 8 minutes.
- Remove the pan from the heat and stir in the vanilla and the salt.
- Serve the sauce hot over ice cream.
- The sauce keeps, covered and chilled, for 1 month.
- Let the sauce cool completely before covering it; any condensation will make it grainy.
- Reheat the sauce, uncovered, in a double boiler.
Nutrition Facts : Calories 1520, Fat 89.2, SaturatedFat 55.5, Cholesterol 229.3, Sodium 302.5, Carbohydrate 192.6, Fiber 7.1, Sugar 160.1, Protein 8.4
HOT FUDGE SAUCE
Active time: 5 min Start to finish: 5 min
Time 5m
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil with a pinch of salt in a 2-quart heavy saucepan over moderately high heat, whisking until smooth.
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