Decadent Fudge Sauce Food

HOT FUDGE SAUCE

Steps:

• Combine all ingredients except for marshmallow fluff in a medium pan.
• Set over medium heat. As butter starts to melt, whisk together ingredients until they are smooth.
• When the fudge starts to bubble along the edges, cook for an additional 2 minutes, stirring every few seconds.
• Remove from heat and stir in marshmallow fluff until melted and smooth.
• Let cool slightly before serving.

CHOCOLATE FUDGE SAUCE

Steps:

• In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
• Stir occasionally until smooth, 4-5 minutes.
• Whisk in heavy cream until smooth and well blended.
• Serve warm, or cool to room temperature before transferring to an airtight container.
• Store any unused sauce in the refrigerator for up to 3 weeks.

DECADENT FUDGE SAUCE

Steps:

• In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
• Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.

SUE'S HOT FUDGE SAUCE

Steps:

• Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

HOT FUDGE PUDDING CAKE

Steps:

• Start by preheating the oven to 350 degrees. Also prep an 8x8 baking pan by greasing it with cooking spray or oil.
• In a large bowl whisk together all the dry ingredients.
• In another bowl whisk together the wet ingredients.
• Pour the wet ingredients into the dry ingredients and stir until they are combined into a nice thick batter.
• Pour that batter into your prepared 8x8 pan. Spread it so that it covers the bottom of the pan.
• In another bowl mix together the topping ingredients. This will look like chocolate water, don't worry that is what it is supposed to look like!
• Gently pour the hot chocolate liquid over the batter in the 8x8 pan.
• Carefully place it in the 350 degree preheated oven for 35 minutes.
• Remove it from the oven. The cake should have risen to the top and the fudge sauce is bubbling underneath.
• Let it cool for about 10 minutes and then serve warm!
• Serve with a dollop of whipped cream, vanilla ice cream or coffee ice cream!

DECADENT HOT FUDGE SAUCE

Steps:

• Stir everything together in a pot.
• Bring to a boil, stirring occassionally.
• Enjoy.

DECADENT FUDGE SAUCE

Steps:

• Heat milk, chocolate chips and sugar to boiling in a saucepan over medium heat, stirring constantly.
• Remove from heat.
• Stir in butter and liqueur until sauce is smooth and creamy.
• Store covered in refrigerator up to 4 weeks.

CHOCOLATE SUNDAE

Steps:

• Make the chocolate fudge sauce first, then you can assemble your sundaes

RICH AND GOOEY HOT FUDGE SAUCE

Steps:

• In a medium pot, bring cream, corn syrup, brown sugar, cocoa and salt to a boil. Add semi-sweet chocolate and stir over moderate heat until fully melted.
• Reduce heat to low and simmer 5 minutes. Off heat, add milk chocolate, butter and vanilla, and stir until melted and smooth. Cool to warm, and serve over ice cream, cake or anything you like. Cool to room temperature before refrigerating in an air tight container; will keep 1 week. Reheat before using.

AWESOME HOT FUDGE SAUCE

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.

HOT FUDGE RECIPE

Steps:

• Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
• Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
• Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
• Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
• Remove from heat and stir in vanilla extract.
• Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

KAHLUA FUDGE SAUCE

Steps:

• Place milk in a small saucepan; cook 5 minutes over low heat. Combine water, cocoa and espresso in a small bowl; stirring until granules dissolve. Stir cocoa mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. Serve warm or chilled.