Helens 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 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:

• * Melt the butter and chocolate until blended.
• * Stir in the sugar slowly until completely mixed.
• * Add milk s-l-o-w-l-y, stirring constantly.
• * Add in vanilla - make sure all is blended.
• * Allow t0 cool slightly. Put in 2 pint jars.
• * Enjoy!

Steps:

• In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use.

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:

• Chop the chocolate into smaller pieces than the squares they come in, and put into a medium sauce pan over low heat.
• Slice the butter into 1/4 inch slices and add it to the chocolate.
• Melt both over low heat, whisking occasionally, until smooth. Add vanilla and cocoa.
• Whisk in the powdered sugar and the evaporated milk, alternately.
• Turn heat to medium and bring to a simmer, whisking constantly.
• Reduce heat to low or medium low to keep it at a very gentle simmer, and whisk constantly until the sauce is thickened. Approximately 10 minutes.
• Serve hot or room temperature.
• Store in pint jar, or other container with a tight-sealing lid.

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 cocoa powder, corn syrup, sugar, coffee extract, and 1 cup plus 2 tablespoons of water in a medium saucepan over medium-high heat and cook, stirring constantly with a whisk to prevent the cocoa from burning, until the fudge sauce bubbles and is thick enough to coat the back of a spoon, about 5 minutes. Turn off the heat, add the chocolate, and stir until the chocolate is melted, 1 to 2 minutes. Stir in the brandy and set the fudge in a warm place until you are ready to serve it. Alternatively, let the fudge sauce cool to room temperature and then transfer it to an airtight container and refrigerate it until you're ready to serve it, or for up to several weeks. Before serving, warm the fudge sauce over medium-low heat, stirring constantly to prevent it from scorching.

Steps:

• In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.

Steps:

• Melt the butter and chocolate over low heat in a heavy saucepan, stirring until smooth.
• Stir in cocoa, sugar, cream and salt and then bring slowly to boil. My mom always said do not stir, but to dissolve the sugar I've found using a whisk works fine.
• Remove from heat and blend in vanilla.
• Serve warm.
• May be reheated very slowly.

Steps:

• In a small saucepan, whisk together the cocoa, coffee crystals, Splenda and salt.
• Gradually add the milk and stir over medium-low heat until smooth.
• Simmer 1 minute, stirring constantly.
• Add the chocolate chips, stirring until melted.
• Remove from heat and stir in the vanilla.
• Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan, with a spoon!).
• * Serving size = 1 tablespoon.

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:

• 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:

• 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.

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.

Steps:

• In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
• Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.