Brighams Fudge Sauce Food

HOT FUDGE SAUCE

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.

BRIGHAM'S FUDGE SAUCE

Steps:

• Melt butter & chocolate over low heat in a heavy saucepan.
• Stir in sugar & evaporated milk.
• Cook over medium heat for 8 minutes until thickened, then add vanilla.
• If you're a chocoholic, you MUST give this away or have a trusted family member hide it on you.

BRIGHAM'S HOT FUDGE

Steps:

• Melt butter and unsweetened chocolate in microwave or on stovetop in double boiler. Mix sugar, dry cocoa and salt. Add into slightly cooled chocolate mixture and mix until smooth.
• Slowly stir in milk. Bring to a solid rolling boil, stirring constantly.
• Remove from heat, add vanilla, cool.

MOM'S HOT FUDGE SAUCE

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.

RICH AND CREAMY HOT FUDGE SAUCE

Steps:

• Combine evaporated milk, sugar, butter and corn syrup, in a medium, heavy-duty saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low.
• Cook, stirring constantly, for 3 minutes.
• Remove from heat.
• Stir in chocolate morsels and vanilla extract until thickened and smooth.
• Serve over ice cream or cake.
• Store leftover sauce in refrigerator.
• Reheat before serving.
• If needed, add water to thin to desired consistency.