Bittersweet Hot Fudge Sauce Food

HOT FUDGE SAUCE

Hot Fudge Sauce image

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield about 2 cups

Number Of Ingredients 8

Ingredients

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.

HOT FUDGE SAUCE

Hot Fudge Sauce image

This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. "A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew," she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It's a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.

Provided by Kay Rentschler

Categories condiments, ice creams and sorbets, dessert

Time 10m

Yield 3 cups

Number Of Ingredients 8

Ingredients

2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup light brown sugar
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
2 ounces bittersweet chocolate in small pieces
1 1/4 cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)
1/2 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 42 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 26 grams, Sodium 137 milligrams, Sugar 44 grams, TransFat 0 grams

BITTERSWEET CHOCOLATE SAUCE

Bittersweet Chocolate Sauce image

Everybody's favorite. Use top-quality chocolate for the best-tasting sauce. Pour over ice cream; drizzle on plain cakes and pastries; or pipe onto a shallow pool of crème anglaise for a black-and-white presentation.

Provided by Molly Stevens

Categories Dessert

Yield Yields about 2 cups.

Number Of Ingredients 5

Ingredients

1 cup heavy cream
1 Tbs. light corn syrup
1/2 lb. bittersweet chocolate, chopped into small pieces
4 Tbs. unsalted butter, cut into pieces, at room temperature
Pinch salt

Steps:

In a heavy-based saucepan, combine the heavy cream and corn syrup over medium heat until hot, but not boiling. Reduce the heat to medium-low and add the chocolate pieces, whisking until they melt and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and the salt. Stir until the sauce is smooth and glossy.

HOT FUDGE SAUCE

Hot Fudge Sauce image

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.

Categories Condiment/Spread Sauce Milk/Cream Chocolate Brunch Dessert Super Bowl Quick & Easy Vanilla Winter Birthday Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla

Steps:

Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

BITTERSWEET HOT FUDGE SAUCE

Bittersweet Hot Fudge Sauce image

Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk.

Provided by Dave C

Categories Sauces

Time 30m

Yield 7 serving(s)

Number Of Ingredients 6

Ingredients

24 ounces semisweet chocolate, coarsely chopped
8 ounces unsweetened chocolate, coarsely chopped
3 1/2 cups half-and-half or 3 1/2 cups light cream
1 3/4 cups sugar
1 teaspoon vanilla
vanilla ice cream

Steps:

In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar.
Bring to boiling; reduce heat.
Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
Remove from heat; stir in the vanilla.
Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
Place metal lids on jars.
Screw metal bands onto jars following manufacturer's directions.
Store chocolate sauce in the refrigerator for up to 3 weeks.
(The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm* over ice cream, eclairs, or fresh berries.
Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure.
Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
Or, place in a small saucepan.
Cook and stir over medium heat about 5 minutes or until heated through.

HOT FUDGE SAUCE

Hot Fudge Sauce image

I found this recipe in Betty Crocker's New Christmas Cookbook. It makes about 3 cups of sauce, which can be stored tightly covered in the refrigerator for up to a month.

Provided by truebrit

Categories Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 (12 ounce) can evaporated milk
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup sugar
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla

Steps:

Place milk, chocolate chips and sugar in a medium saucepan.
Heat to boiling over medium heat, stirring constantly.
Remove from heat, and stir in butter and vanilla (sauce will thicken while it is cooling).
Serve warm over ice cream.

Nutrition Facts : Calories 864.2, Fat 46.5, SaturatedFat 27.8, Cholesterol 43.1, Sodium 167, Carbohydrate 117.5, Fiber 6.7, Sugar 95.4, Protein 12.5

HOT FUDGE

Hot Fudge image

Provided by Claire Robinson

Categories dessert

Time 15m

Yield 1 1/2 cups (6 to 8 servings)

Number Of Ingredients 6

Ingredients

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed light brown sugar
1/4 teaspoon salt
8 ounces bittersweet chocolate (at least 60 percent), finely chopped
3 tablespoons unsalted butter

Steps:

In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly. Simmer until mixture thickens, about 5 minutes.
Remove from the heat and whisk in the butter. Serve while still warm.
What Makes This Recipe Sing: The versatility of this sauce makes it the WOW hostess gift. Try with grilled fruit, over sponge cakes or even as a "no need for the fondue pot" chocolate dunk for fresh fruits, cookies and pound cakes. This sauce is a classic and of course perfect for your favorite ice cream... My choice is peppermint ice cream. Also, it makes for easily made s'mores and if all else fails, just use a good old-fashioned spoon!
BYOC: Try adding a swirl, by heating peanut butter and swirling in the fudge. Add your favorite toasted nuts, a drop of peppermint or orange oil, or even your favorite cereal for a crunchy fudge sauce.

HOT FUDGE SAUCE

Hot Fudge Sauce image

Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Back to School Vanilla Birthday Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

2 ounces unsweetened chocolate
a 5-ounce can evaporated milk (about 2/3 cup)
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 1/2 teaspoons vanilla
1/8 teaspoon salt

Steps:

Finely chop chocolate. In a small heavy saucepan heat evaporated milk and sugar over moderate heat, stirring, until sugar is dissolved.
Add chocolate, butter, and corn syrup to milk mixture and continue to cook, stirring constantly, just until smooth. Bring mixture to a boil over moderate heat, stirring occasionally, and gently boil 8 minutes.
Remove pan from heat and stir in vanilla and salt. Fudge sauce keeps, covered and chilled, 3 weeks. Cool fudge sauce completely before covering (any condensation will make it grainy). Reheat fudge sauce, uncovered, over simmering water in a double boiler.
Serve fudge sauce hot over ice cream.

ACME HOT FUDGE SUNDAES

Acme Hot Fudge Sundaes image

Categories Bourbon Coffee Milk/Cream Ice Cream Machine Chocolate Dessert Frozen Dessert Cherry Brandy Red Wine Summer Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Ice cream
2 1/4 cups whipping cream
1 cup whole milk
1/4 cup malted milk powder
1 vanilla bean, split lengthwise
5 large egg yolks
3/4 cup sugar
2 tablespoons brandy
Bourbon hot fudge sauce
1 cup unsweetened cocoa powder
1/2 cup sugar
1 cup water
1 tablespoon instant espresso powder or instant coffee powder
10 ounces bittersweet or semisweet chocolate, chopped
1/2 cup bourbon
Dried cherry topping
1 1/2 cups Merlot
1/4 cup sugar
1 cup dried tart cherries
Sweetened whipped cream

Steps:

For ice cream:
Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm.
For bourbon hot fudge sauce:
Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.)
For dried cherry topping:
Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes.
Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve.

BITTERSWEET CHOCOLATE SAUCE

Bittersweet Chocolate Sauce image

Categories Sauce Chocolate Dessert Valentine's Day Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 3

Ingredients

1 1/2 cups whipping cream
1/4 cup dark corn syrup
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

Bring cream and corn syrup to simmer in large saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until slightly cooled and thickened, about 20 minutes. (Can be made 3 days ahead. Cover and chill. Stir over low heat until just warm before serving.)

SANDER'S HOT FUDGE

Sander's Hot Fudge image

A rich caramel fudge sauce familiar to Detroit natives in the 50's and 60's. When Sander's disappeared, Mom recreated the legendary sauce. It's decadent on cream puffs with vanilla ice cream, or brownies with choco-mint ice cream. Best of all licked off a finger straight from the fridge!

Provided by knsriley

Categories Candy

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup whole milk
1 lb caramel
1/2 lb milk chocolate
1 cup soft vanilla ice cream
1 teaspoon vanilla extract

Steps:

Place milk and caramels in double boiler and heat, stirring, until hot and smooth cream is obtained.
Chop the chocolate and add it to above hot cream. Stir until chocolate is melted.
Mix in soft ice cream and vanilla extract and stir until smooth.
VARIATION: Instead of using milk, substitute 1/3 very strong coffee.
NOTE: Can easily be prepared in the microwave instead of a double boiler. It's a really old recipe!

Nutrition Facts : Calories 533.8, Fat 19.5, SaturatedFat 10.2, Cholesterol 24.4, Sodium 236.8, Carbohydrate 85.2, Fiber 1.4, Sugar 73.2, Protein 7.4

BITTERSWEET HOT FUDGE CHOCOLATE AND COFFEE SAUCE

Bittersweet Hot Fudge Chocolate and Coffee Sauce image

Can't get enough of your caffine? Well, you will get a double douse with this recipe! Excellent on anything that needs a chocolate sauce!!! This sauce can be chilled and re-heated. ready to serve -- or -- freeze it in small containers. Perfect for OMAC!!!!

Provided by Abby Girl

Categories Sauces

Time 20m

Yield 1 3/4 cups (approx)

Number Of Ingredients 5

Ingredients

1 cup sugar
3/4 cup cocoa
1 1/2 teaspoons instant coffee
1 cup whipping cream, divided
2 tablespoons butter

Steps:

Combine first 3 ingredients in a saucepan. Add 1/2 cup and blend to a smooth paste; add remaining 1/2 cup cream and blend well.
Place mixture over medium heat and stir until sugar is dissolved. Add butter.
Cook stirring for 6 - 7 minutes. Remove from heat at once.

Nutrition Facts : Calories 1952.9, Fat 120, SaturatedFat 74.6, Cholesterol 387.1, Sodium 268.6, Carbohydrate 242.8, Fiber 21.4, Sugar 201.2, Protein 18.1

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HOT FUDGE SAUCE — THE CHILDREN'S FOOD LAB

1. In a small saucepan, whisk together the cream, sugar, corn syrup, cocoa powder, vanilla and salt. 2. Bring to a gentle boil over medium heat, whisking often to combine and help the sugar dissolve. Remove from the heat and stir in the chopped chocolate and butter pieces until melted. Serve warm. 3.
From childrensfoodlab.com

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BITTERSWEET HOT FUDGE SAUCE | RECIPE | HOT FUDGE SAUCE ...

Aug 15, 2014 - For my mother, who was raised on a Nebraska farm, making ice cream was a much loved ritual. My sister and I and assorted friends would pile into the car and set off with my mom to buy all the ingredients—eggs, cream, rock salt, a big bag of ice—and hurry straight back before the ice melted.She wo...
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