Dark Fudge Sauce Food

HOT FUDGE SAUCE

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.

HOT FUDGE SAUCE

Steps:

• Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
• Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!

HOT FUDGE SAUCE I

Steps:

• Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
• Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla. Serve.

CHOCOLATE FUDGE SAUCE

Steps:

• Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
• With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar, vanilla, and pinch of salt.
• Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you're not sharing!). Re-warm before serving.

MOCHA FUDGE SAUCE

Steps:

• In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

BONBON'S HOT FUDGE SAUCE

Steps:

• Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm.

HOT FUDGE SAUCE

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.

GHIRARDELLI'S SIGNATURE HOT FUDGE SAUCE

Steps:

• In a heavy saucepan combine the chocolate, butter, sugar, water and corn syrup.
• Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.
• When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
• Remove the thickened sauce from the heat and stil in the vanilla extract.
• Store covered in the refregerator.
• To reheat, place in a small microwave-safe bowl.
• Microwave on medium 6-8 minutes, stirring after the first 3 minutes.

CHOCOLATE FUDGE SAUCE

Steps:

• Combine the butter, cream, syrup, sugar and cocoa in a small saucepan.
• Bring the mixture it to a simmer. Keep stirring for 3 minutes or until everything has melted.
• Remove from the heat and stir in the chocolate and vanilla.
• Once the mixture has cooled, drizzle over your favourite ice cream.

DARK CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips w/milk and salt.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly into wax paper lined 8 or 9" square pan.
• Chill pan 2 hours or until firm.
• Turn fudge onto cutting board, peel off wax paper and cut into squares.
• Store loosely covered at room temperature.

MEZCAL HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Make the hot fudge sauce: In a medium heat-proof bowl, mix together the dark chocolate, cocoa powder, and salt.
• In a small, heavy-bottomed saucepan, combine the heavy cream, granulated sugar, and brown sugar. Cook over medium heat, stirring gently, until the mixture begins to boil, about 5 minutes. Remove the pan from the heat and pour over the chopped chocolate mixture. Let sit for 1 minute, then whisk until silky and smooth. Enjoy immediately or stored in an airtight container in the refrigerator for up to 2 weeks. If using as a drizzle, reheat the sauce in the microwave before using.
• Make the cocktail: In a small saucepan over medium heat, whisk together the milk and ¼ cup of the hot fudge sauce. Bring to a gentle simmer, then add the mezcal and Madeira. Stir to combine, then pour into an 8-ounce glass mug.
• Top the hot chocolate with freshly whipped cream and chocolate shavings. Serve immediately.
• Enjoy!

DARK HOT FUDGE SAUCE

Steps:

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