Best The Kelleys Hot Fudge Sauce Recipes

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.

The Kelley's Hot Fudge Sauce image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield 2 cups

Number Of Ingredients 8

6 tablespoons margarine
1/2 cup baking cocoa, unsweetened
2 cups sugar
1/2 teaspoon salt
1 can evaporated milk
1/4 cup light corn syrup
1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoons water
2 teaspoons vanilla

Steps:

In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use.

Hot Fudge Sauce image

Provided by Food Network Kitchen

Categories dessert

Time 20m

Yield about 2 1/2 cups

Number Of Ingredients 8

3/4 cup heavy cream
1/4 cup unsalted butter, sliced
Pinch of fine salt
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
9 ounces good quality bittersweet, or semi-sweet chocolate, finely chopped
1 teaspoon pure vanilla extract

Steps:

In measuring cup with a spout, combine the cream, butter, and salt. Set aside.
In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. (Take care, since the sugar will bubble up when the cream is added.) Whisk until smooth.
Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving.

Uncle Bill's Hot Fudge Sauce image

Provided by Food Network

Categories dessert

Yield 6 cups

Number Of Ingredients 6

1 3/4 pounds semi sweet chocolate, broken into small chunks
1 cup sugar
1 cup warm water
1 cup light corn syrup
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

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.