HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
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.
HOT FUDGE SAUCE
"The big chocolate flavor of this heavenly sauce over ice cream and a brownie is sure to satisfy the craving of any sweet tooth," says field editor Priscilla Weaver of Hagerstown, Maryland.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 4
Steps:
- In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
UNCLE BILL'S HOT FUDGE SAUCE
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.
RAVE REVIEWS HOT FUDGE SAUCE
A very smooth sauce. Keeps good in fridge. I made this one day for a treat, now it's considered a "staple". Tastes SO good!!
Provided by MizzNezz
Categories Sauces
Time 13m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan melt butter and chocolate.
- Add sugar, ev.
- milk, corn syrup, and vanilla.
- Bring to a boil.
- Boil for 1 1/2 minutes.
- Remove from heat.
- Let cool about 10 minutes.
- serve over ice cream.
HOT FUDGE SAUCE
Active time: 5 min Start to finish: 5 min
Time 5m
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil with a pinch of salt in a 2-quart heavy saucepan over moderately high heat, whisking until smooth.
CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE
Categories Chocolate Dessert Bake Kid-Friendly Peanut Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 generous servings
Number Of Ingredients 24
Steps:
- Make chocolate layer:
- Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
- Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
- Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
- Make peanut butter layer:
- Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
- Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
- Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
- Make hot fudge sauce:
- Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
- To serve:
- Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.
HOT FUDGE SAUCE
This is real soda-fountain hot-fudge sauce. It will harden on the ice cream to a thick, chewy consistency. Use Dutch-process cocoa only.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Cook the cream, butter, and sugars in a heavy-bottomed pot over medium heat until sugars are dissolved, about 5 minutes.
- Lower the heat. Whisk in salt and cocoa powder and keep whisking until smooth. If any lumps remain, strain them out. Serve immediately, or refrigerate and then microwave to reheat.
HOT FUDGE SAUCE
This hot fudge sauce is for the Grilled Banana Splits recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Combine the sugar and cocoa powder in the top of a double boiler set over briskly simmering water, and whisk to combine. Add the heavy cream and corn syrup, and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. Store it in a nonreactive airtight container, refrigerated.
MOM'S HOT FUDGE SAUCE
I like this recipe the best because of its smoothness and I think the confectionery sugar makes it sweet but not too sweet
Provided by Pumpkie
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate and butter over low heat.
- Remove from heat and add alternately sugar and milk. It will be lumpy they will dissolve over heat.
- Return to heat put on medium and bring to a simmer, reduce to low heat for 10 minutes.
- Stirring constantly I use a whisk. The sauce should be thicker if not cook additional time, you can also add more sugar but I prefer to just cook it longer.
- Will keep in refrigerator for a couple of weeks.
- Enjoy.
Nutrition Facts : Calories 441.6, Fat 27, SaturatedFat 16.9, Cholesterol 58.7, Sodium 170, Carbohydrate 52, Fiber 1.9, Sugar 44.5, Protein 4
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