Best Aunt Barbaras Hot Fudge Sauce Recipes

HOT FUDGE SAUCE

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.

AUNT BARBARA'S HOT FUDGE SAUCE

Steps:

• 1. In medium saucepan, over medium heat, add all ingredients. Stir until it boils.
• 2. Reduce heat to medium low and do NOT stir. Time 3 minutes.
• 3. Test over your favorite ice cream. It should be stringy, but not hard. Add nuts and whipped topping if you wish.

HOT FUDGE SAUCE

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.

OLD FASHIONED HOT FUDGE SAUCE

Steps:

• Add all ingredients to a small saucepan.
• Heat over medium heat, whisking constantly until the mixture boils and thickens.
• Serve over ice cream. Cool, cover and store in the refrigerator.

BONBON'S HOT FUDGE SAUCE

Steps:

• Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm.

MARTHA'S HOT FUDGE SAUCE

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.

SUE'S HOT FUDGE SAUCE

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.

CLASSIC HOT FUDGE SUNDAE

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

AUNT BARBARA'S CREAMY FUDGE

Steps:

• Combine sugar, milk and butter in heavy saucepan. Cook over medium heat stirring constantly to soft ball stage.
• Remove from heat.
• Add vanilla, marshmellows and stir til almost melted.
• Add chocolate chips and stir until everything is completely melted.
• Toss in pecans if desired.
• Pour on to large buttered platter or plate.
• Allow to cool completely. I cut into squares using the pizza cutter. Store in tight container - though it won't last long at all!
• This can be easily cut in half for smaller batch.