Best Hot Fudge Sauce For Cream Puffs With Ice Cream Recipes

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OLD FASHIONED HOT FUDGE SAUCE



Old Fashioned Hot Fudge Sauce image

You may never purchase another jar of the store-brand after making Old Fashioned Hot Fudge Sauce. You can have this thick, rich sauce drizzled over your ice cream in ten minutes or less.

Provided by Barbara

Categories     Dessert     Snack

Time 10m

Number Of Ingredients 6

1 1/4 cups water
1 cup sugar
1/2 cup cocoa
2 Tablespoons corn starch
2 Tablespoons butter
1 teaspoon vanilla

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.

3-INGREDIENT HOT FUDGE SAUCE



3-Ingredient Hot Fudge Sauce image

Serve this sauce over our Grasshopper Ice-Cream Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1 cup heavy cream
1/2 cup light corn syrup
12 ounces finely chopped semisweet chocolate

Steps:

  • In a medium saucepan over medium heat, bring cream and corn syrup just to a boil, stirring, until syrup has liquefied, about 2 minutes. Remove from heat; whisk in chocolate until melted. Serve hot.

SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)



Sanders Cream Puffs and Hot Fudge Sauce Recipe - (3.8/5) image

Provided by GNSnavely

Number Of Ingredients 11

Hot Fudge:
1/2 cup cocoa
1 cup sugar
1 cup light or dark corn syrup
1/2 cup evaporated milk
1/4 teaspoon salt
Cream Puffs:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Steps:

  • Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.

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