HOT FUDGE SAUCE
Put down the jarred sauce and make your own in about 10 minutes.
Provided by Food Network Kitchen
Time 10m
Yield 4-6
Number Of Ingredients 4
Steps:
- Put the chocolate, butter and corn syrup in a medium microwave-safe bowl. Microwave for 30-second increments, stirring, until the chocolate is melted and the mixture is smooth. Serve warm over ice cream, pound cake or berries if using.
HOT FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups
Number Of Ingredients 8
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
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.
BEST HOT FUDGE SAUCE
A friend of my mother-in-law shared this easy recipe with me years and years ago.
Provided by Carla A.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 22
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
- Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 105.3 mg, Sugar 33.3 g
HOT FUDGE SAUCE
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
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.
HOT FUDGE SAUCE
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
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
RICH HOT FUDGE SAUCE
A rich hot fudge sauce that is great over ice cream, fresh strawberries, or as a cake filling when cooled.
Provided by sugarbean
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 3
Steps:
- Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 30.9 g, Cholesterol 19.4 mg, Fat 11.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 6.6 g, Sodium 66.1 mg, Sugar 29.7 g
HOT FUDGE SAUCE II
This is a great hot fudge sauce to use for almost any chocolate dessert. My mom gave me this recipe with a note that said, 'Use this sauce over brownies and vanilla ice cream to make 'Eskimo Pie Delight'. It was a favorite of mine from college.
Provided by Erin Nesbit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted. Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store in refrigerator.
Nutrition Facts : Calories 283 calories, Carbohydrate 30 g, Cholesterol 44.6 mg, Fat 19.8 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 12.3 g, Sodium 61.2 mg, Sugar 25.2 g
BITTERSWEET HOT FUDGE SAUCE
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
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
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
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.
HOT FUDGE SAUCE
Categories Condiment/Spread Sauce Chocolate Dessert Kid-Friendly Quick & Easy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add all chocolate and stir until melted and smooth. (Can be made 2 days ahead. Cover and refrigerate. Rewarm Hot Fudge Sauce over medium-low heat just until heated through before serving.)
SANDER'S HOT FUDGE
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
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
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
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
PERFECT HOT FUDGE SAUCE
This recipe comes from the Nov 2005 issue of Favorite Name Brand Recipes, 'A Passion for Chocolate,' featuring Baker's chocolate.
Provided by Sydney Mike
Categories Sauces
Time 12m
Yield 3 1/2 cups, 28 serving(s)
Number Of Ingredients 6
Steps:
- Microwave chocolate & butter in a large microwaveable bowl on HIGH for 2 minutes, or until butter is melted.
- Remove from microwave & stir until chocolate is completely melted.
- Add milk, whipping cream & sugar, stirring until well blended.
- Microwave 5 minutes or until mixture is thick & sugar is completely dissolved, stirring after 3 minutes.
- Stir in vanilla.
- Store in tightly covered container in refrigerator.
- Reheat just before serving.
Nutrition Facts : Calories 128.2, Fat 7.6, SaturatedFat 4.7, Cholesterol 10.6, Sodium 5.8, Carbohydrate 17.1, Fiber 1.3, Sugar 14.6, Protein 1.3
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.
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.
AWESOME HOT FUDGE SAUCE
Make and share this Awesome Hot Fudge Sauce recipe from Food.com.
Provided by Chef Dee
Categories Sauces
Time 4m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a 1 quart glass dish, stir the ingredients together.
- On medium heat, microwave for 1 min, stir, then cook for another minute.
- Fudge sauce should be just warm (not hot) served over vanilla icecream.
Nutrition Facts : Calories 208.3, Fat 8.4, SaturatedFat 5.2, Cholesterol 18, Sodium 68.8, Carbohydrate 31.3, Fiber 1.3, Sugar 28.8, Protein 5.2
HOT FUDGE SAUCE
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
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.
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- Melt the butter and chocolate in a small saucepan over low heat. Add in the sugar and milk and bring back up to a boil. Lower the heat and cook for about 6 minutes, stirring constantly.
- Pour into jars and store in the refrigerator. When ready to use, microwave the sauce VERY briefly to heat it up.
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- 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.
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