Sues Hot Fudge Sauce Recipes

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:

• 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 the top of a double boiler over gently simmering water, melt the chocolate, stirring occasionally. Remove from the heat. In a bowl, stir together the sugar and the water until all granules of sugar have dissolved. Stir in the dissolved sugar mixture and the corn syrup thoroughly into the chocolate until all are absorbed. Return the pan to low heat and stir in the margarine and the vanilla. Serve at once or cool, cover, and refrigerate in 1 cup containers. Reheat to the desired temperature before serving.

Steps:

• Finely chop chocolate. In a small heavy saucepan heat evaporated milk and sugar over moderate heat, stirring, until sugar is dissolved.
• Add chocolate, butter, and corn syrup to milk mixture and continue to cook, stirring constantly, just until smooth. Bring mixture to a boil over moderate heat, stirring occasionally, and gently boil 8 minutes.
• Remove pan from heat and stir in vanilla and salt. Fudge sauce keeps, covered and chilled, 3 weeks. Cool fudge sauce completely before covering (any condensation will make it grainy). Reheat fudge sauce, uncovered, over simmering water in a double boiler.
• Serve fudge sauce hot over ice cream.

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.n

Steps:

• Bring the butter, 1/4 cup corn syrup, and brown sugar to a boil.
• Remove from heat; add 2 1/2 cups Rice Krispies and mix well.
• Press into a 9 inch pie plate.
• Freeze until set.
• Mix the peanut butter, hot fudge topping, and 3 Tbsp white corn syrup together.
• Spread half of this mixture over the Rice Krispies crust. Freeze until set.
• Fill shell with vanilla ice cream and drizzle the remaining sauce over the top.
• Freeze until serving.
• Set out 10 minutes before serving and use a hot knife to cut.

Steps:

• Microwave chocolate & butter in a large microwaveable bowl on HIGH for 2 minutes, or until butter is melted.
• Remove from microwave & stir until chocolate is completely melted.
• Add milk, whipping cream & sugar, stirring until well blended.
• Microwave 5 minutes or until mixture is thick & sugar is completely dissolved, stirring after 3 minutes.
• Stir in vanilla.
• Store in tightly covered container in refrigerator.
• Reheat just before serving.