Best Fudge Sauce 21 Club Recipes

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HOT FUDGE SAUCE



Hot Fudge Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 2 cups

Number Of Ingredients 8

1 cup heavy cream
4 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/3 cup light corn syrup
Pinch of kosher salt
8 ounces bittersweet or semisweet chocolate (or a combination), chopped
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract

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.

APPLE WALNUT PANCAKES WITH CINNAMON CREAM AND FUDGE SAUCE '21' CLUB



Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Sauté     Kid-Friendly     Lemon     Apple     Walnut     Triple Sec     Cinnamon     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 16

For apple walnut filling
1 3/4 pounds Macoun or other tart apples (4 to 6)
2 tablespoons unsalted butter
1/3 cup pure maple syrup
1/2 cup walnuts, chopped
1 teaspoon cinnamon
1 teaspoon fresh lemon juice
1/4 cup Grand Marnier
12 orange pancakes
For cinnamon cream
1/2 cup well-chilled heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon cinnamon
1/2 cup crème fraîche*
1/2 cup fudge sauce
*available at specialty foods shops and some supermarkets

Steps:

  • Make apple walnut filling:
  • Peel and core apples and cut into 1/4-inch wedges. In a skillet heat butter over moderately high heat until foam subsides and sauté apples until a rich golden, 6 to 8 minutes. Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency. Remove skillet from heat and stir in Grand Marnier. Cook filling over low heat 1 minute to blend flavors and keep warm. Filling may be made 1 day ahead and chilled, covered. Reheat filling before proceeding.
  • Preheat oven to 250°F.
  • Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling. In a baking pan keep filled pancakes warm in oven.
  • Make cinnamon cream:
  • In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in crème fraîche.
  • Put 2 filled pancakes on each of 6 dessert plates. Top pancakes with some cinnamon cream and drizzle with fudge sauce.

FUDGE SAUCE



Fudge Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 6

1 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

Steps:

  • In a small saucepan, combine the heavy cream, granulated sugar, brown sugar, cocoa powder and salt. Place over medium heat and whisk to combine. Bring to a simmer, whisking often. Simmer for 5 minutes and remove from the heat. Whisk in the vanilla extract.

FUDGE SAUCE `21' CLUB



Fudge Sauce `21' Club image

Can be prepared in 45 minutes or less.

Yield Makes about 1 1/2 cups

Number Of Ingredients 2

1/2 cup heavy cream
8 ounces fine-quality semisweet chocolate (preferably Belgian or French), chopped

Steps:

  • In a small heavy saucepan heat cream over moderately low heat until hot and stir in chocolate until melted. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce inn top of a double boiler over barely simmering water.

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