No Fail Hot Fudge Sauce Recipes

Steps:

• 1. Combine butter, sugar, and milk in a heavy 3 qt. saucepan.
• 2. Over medium heat, stirring constantly, bring mixture to a full, rolling boil.
• 3. Continue boiling hard 5 minutes, stirring constantly.
• 4. Remove from heat. Immediately add chocolate chips, stirring until melted.
• 5. Quickly add marshmallow creme, vanilla, and nuts, if desired.
• 6. Beat together with the spoon until well blended and smooth.
• 7. Pour the fudge mixture into a 9x13" baking dish, that has been prepared with food release spray. Cool to room temperature. Cut into squares. Then refrigerate until firm.
• 8. NOTES: In case you haven't noticed, you may find your baking chips bags are now 10 oz bags, rather than 12 oz!! My favorite tool for candy making is a long handled wooden spoon, that has a corner on it. If you don't have one, I highly recommend you get one! For deeper/thicker pieces, use an 11x7" baking dish. I prefer my chocolate straight up, so I don't add nuts -- pure chocolate heaven :) If you prefer darker chocolate, substitute dark chocolate chips for the semi-sweet. (If you use very dark chocolate, you may want to increase the amount of butter a bit.) Make cappuccino fudge by adding espresso powder or instant coffee granules in the first step. Instead of, or in addition to chopped nuts, stir in whatever you like -- cranberries, raisins, mini marshmallows, mint or cinnamon flavored baking chips,etc. Stir them in at the very end, just before spreading the mixture into the baking dish. You could also garnish with things like crushed candy cane, toffee chips, chopped candy (Andes mints, peanut butter cups, etc), or simply use finely ground nut dust, or good quality (Folgers) instant coffee granules, even kosher salt. Whatever you like! *We are dairy intolerant, so I substitute Silk brand soy creamer for the evaporated milk.

Steps:

• 1. Mix powdered sugar and cocoa powder in a saucepan.
• 2. Add milk and stir.
• 3. Turn on stove burner. Add the butter and peanut butter.
• 4. Stir, stir, stir. Cook until it's as thick as you like it. NOTE: If it's too thick, add a little more milk. Too thin, add a little more powdered sugar. It will thicken up a little as it cools.
• 5. Let cool and serve.

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.