Fudge Dessertfondue Sauce Food

FUDGE DESSERT/FONDUE SAUCE

Steps:

• Heat milk and sugar to rolling boil, stirring constantly.
• Boil and stir 1 minute.
• Add chocolate, stirring until melted.
• Beat over heat until smooth.
• (If sauce has slightly curdled appearance, beat vigorously until creamy smooth).
• Remove from heat; blend in butter, vanilla, and salt.

FUDGE SAUCE

Steps:

• In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
• Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.

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.

FUDGE SAUCE

Steps:

• Heat the cream gently in a heavy-bottomed pot over low heat. Add the chocolate, melt, and stir together with the cream. Remove from the heat and allow to cool slightly before using. This sauce can be refrigerated and gently reheated to be used again.;

FOUR CHEESE FONDUE SAUCE

Steps:

• 1. In a gallon size ziplock baggie combine all four cheeses and the flour. Shake well.
• 2. In a large non stick pot or a fondue pot add the wine and lemon juice and bring to a simmer.
• 3. Add in Garlic, stir well.
• 4. Add in cheese/flour mixture slowly and stir but avoid stirring in a circle. I try to "stir" in a cross shape going up the pot and across the pot with the spoon- this will keep the cheese from forming into a ball and keeping it smooth. Cook until fully melted, watch it carefully to avoiding burning.

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.

CHOCOLATE DESSERT FONDUE

Steps:

• In a small saucepan, bring the sugar, water and corn syrup to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring frequently. , In a small bowl, combine the cocoa, cream and half of the syrup mixture until smooth; return to the pan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes. Stir in chopped chocolate until melted. Serve warm with fruit or cake for dipping. Refrigerate leftovers.