Brighams Hot Fudge Food

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BRIGHAM'S FUDGE SAUCE



Brigham's Fudge Sauce image

According to family lore, this is the hot fudge sauce served at Brigham's Ice Cream shops in the Boston, MA area. I don't know if it is or not, but it sure tastes like it. It's delicious & very easy to make - great for Christmas gifts.

Provided by CapeCodLorrie

Categories     Sauces

Time 12m

Yield 12 ounces

Number Of Ingredients 5

1/2 cup butter
1 lb confectioners' sugar
1 (12 ounce) can evaporated milk
5 unsweetened chocolate squares
1 1/2 teaspoons vanilla

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.

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

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.

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