Marthas Hot Fudge Sauce Recipes

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.

Steps:

• In a medium microwave-safe measuring cup or bowl, combine corn syrup and heavy cream. Microwave on high 4 minutes, stirring halfway through. Stir in chocolate. Let stand 2 minutes, then whisk until smooth. Serve warm over ice cream.

Steps:

• Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.

Steps:

• In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
• Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container.

Steps:

• Cook the cream, butter, and sugars in a heavy-bottomed pot over medium heat until sugars are dissolved, about 5 minutes.
• Lower the heat. Whisk in salt and cocoa powder and keep whisking until smooth. If any lumps remain, strain them out. Serve immediately, or refrigerate and then microwave to reheat.

Steps:

• Combine the sugar and cocoa powder in the top of a double boiler set over briskly simmering water, and whisk to combine. Add the heavy cream and corn syrup, and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. Store it in a nonreactive airtight container, refrigerated.

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.

Steps:

• Combine all ingredients in saucepan except for vanilla.
• Cook over med. heat.
• Stir until mixture boils.
• Set timer and boil for 3 minutes, stir occasionally
• (Don't boil for more than 3 minutes or it will become like fudge).
• Turn off heat and stir in vanilla.
• Store in refrigerator up to a week.
• Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

Steps:

• In a two-cup glass measuring cup or bowl, combine syrup and cream; zap on HIGH for 4 minutes; stirring half-way through.
• Sprinkle and stir chips; set aside for TWO minutes; then whisk until smooth.
• Serve warm over ice cream.
• STORE SOME: cool to room temp; keep in fridge for up to 3 weeks (or longer if you wish).

Steps:

• Combine the heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until the chocolate is melted, and serve.