FUDGE SAUCE
Keep in a jar in the fridge, and heat in the microwave by the spoonful to pour over ice cream, or cake and ice cream, or whatever!
Provided by Valerie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 191.3 mg, Sugar 27.5 g
CHOCOLATE FUDGE SAUCE
I use Golden Syrup for the Chocolate Fudge Sauce. However, if you can't find it, light corn syrup or light agave nectar will work well, too. Although Dark Chocolate with 70% cocoa content may seem a little too dark for any milk chocolate lover's liking, that is not the case-I find it works perfectly, especially since it is diluted a bit by the cream and the other ingredients. 70% cocoa content is ideal, but if you don't have that on hand, use whatever you have- I wouldn't go below 64% cocoa content, though.
Provided by Sophisticated Gourmet
Categories Chocolate
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 86 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Tablespoon, Sodium 16 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HOT FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
- Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
HOT FUDGE SAUCE
Steps:
- In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.
FUDGE SAUCE
With a little help from Teresa's mix and your stovetop, you can stir up this homemade sauce in no time. The warm topping is wonderful over ice cream.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 4
Steps:
- In a saucepan, bring the brownie mix and water to a boil. Reduce heat; simmer for 1-2 minutes or until thickened. Serve over ice cream. Garnish with cherries if desired.
Nutrition Facts :
BEST HOT FUDGE SAUCE
A friend of my mother-in-law shared this easy recipe with me years and years ago.
Provided by Carla A.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 22
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
- Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 105.3 mg, Sugar 33.3 g
HOT FUDGE SAUCE I
This is great served over ice cream, cake or pudding
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 28.8 g, Cholesterol 16.7 mg, Fat 7.9 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 100.3 mg, Sugar 26.8 g
CHOCOLATE FUDGE SAUCE
A yummy fudge sauce great when served warm over the Chocolate Roll.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Melt butter and chocolate in medium saucepan. Add boiling water. Bring mixture to boil. Add sugar and corn syrup. Boil, stirring, for 5 minutes. Add vanilla and stir. Serve just warm over the chocolate roll.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 23.7 g, Cholesterol 3.1 mg, Fat 2.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 9.2 mg, Sugar 20 g
HOT FUDGE SAUCE
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
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.
SUE'S HOT FUDGE SAUCE
Decadent thick and delicious hot fudge sauce. Simple to make and so much better than store-bought!
Provided by Lisa Kreft
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 11m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 40.9 g, Cholesterol 37.4 mg, Fat 13.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 8.5 g, Sodium 107.2 mg, Sugar 39.9 g
HOT FUDGE SAUCE
I found this recipe in Betty Crocker's New Christmas Cookbook. It makes about 3 cups of sauce, which can be stored tightly covered in the refrigerator for up to a month.
Provided by truebrit
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place milk, chocolate chips and sugar in a medium saucepan.
- Heat to boiling over medium heat, stirring constantly.
- Remove from heat, and stir in butter and vanilla (sauce will thicken while it is cooling).
- Serve warm over ice cream.
Nutrition Facts : Calories 864.2, Fat 46.5, SaturatedFat 27.8, Cholesterol 43.1, Sodium 167, Carbohydrate 117.5, Fiber 6.7, Sugar 95.4, Protein 12.5
BEST HOT FUDGE SAUCE
The Best Hot Fudge Sauce is easy to make and beats store bought options. It turns out thick, gooey, fudgy and delicious-perfect every time!
Provided by Rachel Farnsworth
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
- Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
- Remove from heat and add vanilla.
- Pour the mixture into a blender and blend the mixture for 2 whole minutes.
- Serve immediately or pour into a heat safe airtight container to store.
Nutrition Facts : ServingSize 2 tablespoons, Calories 146 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 21 g
FUDGE SAUCE
Make and share this Fudge Sauce recipe from Food.com.
Provided by Christine
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook and stir the first 5 ingredients until thickened.
- Remove from heat.
- Add butter and vanilla.
- Serve over ice cream or fudge cake.
Nutrition Facts : Calories 240.9, Fat 2.6, SaturatedFat 1.6, Cholesterol 5, Sodium 55, Carbohydrate 56.7, Fiber 1.8, Sugar 50.2, Protein 1.1
HOT FUDGE SAUCE - MICROWAVE
Make and share this Hot Fudge Sauce - Microwave recipe from Food.com.
Provided by Iron Bloomers
Categories Sauces
Time 13m
Yield 1 pint, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave proof bowl, combine margarine, water and cocoa.
- With wire whisk, blend in condensed milk.
- Microwave on high 1 minute then whisk to blend.
- Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
- Serve over your favorite ice cream.
- Store in 1 pint canning jar, cool and refrigerate.
- Can be rewarmed in jar (lid removed) in microwave--add a bit of water if it thickens too much.
HOT FUDGE SAUCE
"The big chocolate flavor of this heavenly sauce over ice cream and a brownie is sure to satisfy the craving of any sweet tooth," says field editor Priscilla Weaver of Hagerstown, Maryland.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 4
Steps:
- In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE FUDGE SAUCE
This chocolate fudge sauce recipe is simple to make and can be used for many desserts. Choose between chocolate and cocoa powder, and add your own twist!
Provided by Michelle Minnaar
Categories Dessert
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 30ml, Calories 97 calories, Sugar 7.8 g, Sodium 4.4 mg, Fat 6.1 g, SaturatedFat 3.7 g, TransFat 0.1 g, Carbohydrate 10.3 g, Fiber 1 g, Protein 0.9 g, Cholesterol 9.5 mg
THE BEST HOT FUDGE SAUCE IN THE WORLD
This rich, deeply fudgy old fashioned fudge sauce attains incredible complexity and depth two ways. First, the addition of a touch of alcohol brings out alcohol-soluble flavors. Starting with a lightly caramelized base affords more depth and that bit of chew and stretch you expect from an excellent fudge sauce. A full recipe yields over a quart, so you can either half the recipe or make the full recipe and share with friends. NOTE: All ounce measurements are by WEIGHT and not VOLUME.
Provided by onlinepastrychef
Categories Dessert Sauces
Time 35m
Number Of Ingredients 11
Steps:
- Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.
- Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.
- Place the cocoa paste in a large bowl.
- Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.
- When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn't boil up in the pan.
- Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don't want the color to be as dark as a Sugar Daddy, but it should be significantly darker than sweetened condensed milk. You can see what color it should be above in the post.
- Once the dairy is a lovely shade of deep tan, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.
- Strain it just to make sure it is completely smooth.
- Store in jars in the fridge.
- If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.
Nutrition Facts : Calories 175 calories, Carbohydrate 20.1 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 10.6 grams fat, Fiber 0.7 grams fiber, Protein 1.3 grams protein, SaturatedFat 6.8 grams saturated fat, ServingSize about 2 Tablespoons, Sodium 88 milligrams sodium, Sugar 13.6 grams sugar
KAHLUA FUDGE SAUCE
This is the fudge sauce from my ice cream pie recipe (#7549). It is so rich and wonderful I decided it deserved being posted by itself. I could drink it, it's that good! Makes a great sauce for dipping bananas, brownies or for pouring over ice cream (of course!) Store any left-overs (ha!) in the fridge and reheat in the microwave for about 20 seconds.
Provided by flower7
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Over a double boiler* on low heat, combine chocolate chips, heavy cream, and butter.
- Stir until chips are melted and mixture is smooth.
- Remove from heat, stir in coffee liqueur.
- Serve warm.
- *Can also be melted in the microwave on a low temperature, stirring occasionally and being sure not to burn the chocolate.
Nutrition Facts : Calories 1319.5, Fat 102.8, SaturatedFat 62.7, Cholesterol 169.8, Sodium 252.3, Carbohydrate 113.3, Fiber 9.9, Sugar 95.4, Protein 8.9
HOT FUDGE SAUCE
This came from one of the "Best of Southern Living" Cookbooks and is the best hot fudge sauce I've ever tried. I use this one to make my version of Don Pablo's Chocolate Volcano...and it's become a standard dessert at Christmas time with my family. I double this recipe all the time with no problems.
Provided by Cindy W.
Categories Sauces
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, milk, and chocolate chips in small pan. Cook over medium heat until chips melt and the mixture boils.
- Remove from heat and stir in butter and vanilla.
- Cool slightly before using, or refrigerate to use later. (Warms nicely in microwave using moderate setting.).
Nutrition Facts : Calories 285.6, Fat 13.6, SaturatedFat 8.1, Cholesterol 14.1, Sodium 53.8, Carbohydrate 42.5, Fiber 1.9, Sugar 36, Protein 3.8
OLD FASHIONED HOT FUDGE SAUCE
Steps:
- Add all ingredients to a small saucepan.
- Heat over medium heat, whisking constantly until the mixture boils and thickens.
- Serve over ice cream. Cool, cover and store in the refrigerator.
CHOCOLATE FUDGE SAUCE
All you need is three simple ingredients to make rich and decadent chocolate fudge sauce at home. Perfect for topping ice cream, cheesecake and so much more!
Provided by Danelle
Categories Desserts
Time 10m
Number Of Ingredients 3
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.
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.
CINNAMON CASABITOS WITH FUDGE SAUCE, MAMBA AND FLAKY SEA SALT
These sweet, savory and salty casabitos are my spin on casabe; I make the crispy yuca flatbread smaller and play with flavors dear to my Caribbean childhood. The recipe is also an homage to the longstanding ancestral production of ingredients in the Caribbean and Dominican Republic, such as cacao and yuca. The Taino and Arawak traditionally made casabe over an open fire, griddling it on a budare after drying out the yuca for hours. We can use a box grater and cheesecloth to reduce the labor and time but still enjoy the benefits of this ancient flatbread. Casabe is typically enjoyed in the mornings dipped in a mug of hot chocolate, or served with a peanut spread or with a stew or sauce, for soaking. Instead of hot chocolate, I coat the casabitos in a rich but not overly sweet fudge sauce made with coconut sugar and oat milk. I then drizzle the casabitos with mamba. This spicy peanut butter sauce acknowledges the deep contributions and influence on our cuisine from our Haitian neighbors with whom we share an island. Nowadays, you can find garlic- or Parmesan-flavored casabe becoming more popular and sold in some supermarkets and bodegas. You can also always find it in someone's luggage when returning from the island, often at the request of an elder loved one.
Provided by Food Network
Time 1h
Yield 14 to 18 casabitos (4 to 6 servings)
Number Of Ingredients 18
Steps:
- For the casabitos: Grate the yuca on the small holes of a box grater. You will end up with about 2 1/2 packed cups.
- Wrap the yuca in a cheesecloth or jelly strainer bag and wring out all the liquid to yield about 1 3/4 cups yuca resembling damp pre-grated Cheddar cheese; discard the liquid. The yuca should be damp enough to form a tight ball when squeezed. Wringing out the liquid is a very important step to achieve crisp casabitos. Place the yuca in a large bowl. Add the cinnamon, nutmeg and salt and work thoroughly into the yuca with your hands. Let this dough rest for 5 minutes.
- For the mamba: Meanwhile, combine the peanuts, oil, coconut sugar, paprika, cayenne and cumin in a blender. Blend for about 3 minutes, scraping down the sides as necessary, until the sauce is mostly smooth with some visible pieces of peanuts. Set aside until ready to serve.
- Continue making the casabitos: Divide the dough into 14 to 18 balls, each 25 to 27 grams (0.9 ounces; the size of a small-medium meatball).
- Grab a sheet of parchment paper, place 1 ball in the center and fold the parchment over it. Press down with your palm to flatten the ball, then roll it about 1/4 inch thick with a rolling pin. Open the parchment and cut the dough with a 3-inch pastry ring or biscuit cutter. Scrape away the excess dough and place the disk on a baking sheet. Repeat with the remaining balls.
- Heat a medium nonstick skillet over medium to high heat. Once it's hot, add 4 or 5 casabitos to the dry skillet without overcrowding. Cook for 3 to 4 minutes, then flip and cook, watching the casabitos carefully and adjusting the heat to avoid burning, until browned on the bottom, 3 to 4 minutes. Flip once more and cook until the other side is browned, about 1 more minute. The casabitos will have a frosted white look to them with some charred spots. Transfer the casabitos to a baking sheet lined with a wire rack after they cook, so they can crisp as they cool. (Alternatively, bake the casabitos for 10 minutes in an oven preheated to 415 degrees F, flipping them halfway through. I prefer the stovetop method because the casabitos will last longer.)
- For the fudge sauce: Combine the cacao powder, coconut oil, coconut sugar, maple syrup, oat milk, vanilla extract and salt in a small saucepan over low to medium heat. Cook, whisking constantly, for 1 to 2 minutes until it reaches your desired consistency and is thick enough to coat the casabitos. Remove from the heat.
- For finishing: Dip each casabito into the fudge sauce to coat just one half, leaving the other half uncoated. Transfer to a wire rack.
- Transfer the mamba to a pastry bag or a resealable plastic bag with a tip snipped off. Pipe dots or 2 or 3 lines of mamba onto the top side of the fudge coating on each casabito. Sprinkle with flaky sea salt.
- Serve immediately and enjoy the casabitos for breakfast or a snack. Store any remaining casabitos in an airtight container at room temperature for up to 3 days.
FUDGE SAUCE
Provided by Food Network
Number Of Ingredients 2
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.;
FUDGE SAUCE
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Bring half and half and butter to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)
HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
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.
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REAL FOOD CHOCOLATE FUDGE SAUCE - RECIPES TO NOURISH
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4.4/5 (7)Total Time 3 minsCategory Sweet TreatsCalories 49 per serving
- Cook over medium-low heat, stirring constantly with a wooden spoon until butter has melted and everything is incorporated, about 1-2 minutes.
- Let cool for a couple of minutes and serve. If you'd prefer for it to thicken up a bit, let it sit for about 15-20 minutes before using.
FUDGE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Sugar, butter, milkServing temperature Room temperaturePlace of origin United StatesVariations Multiple
HOT FUDGE SAUCE RECIPE | FOOD & WINE
From foodandwine.com
Servings 3Total Time 30 minsCategory Chocolate
- In a heatproof medium bowl, combine both of the chocolates with the butter. Set the bowl over a medium saucepan of simmering water and stir until the chocolate and butter are melted and blended. Remove the bowl and set aside. Pour the water out of the saucepan.
- In the saucepan, combine the corn syrup, sugar, salt and 2 cups of water and bring to a boil over high heat.
- Reduce the heat to moderate and whisk in the melted chocolate. Cook, stirring occasionally, until the sauce is thick and shiny, 18 to 20 minutes.
- Remove from the heat and stir in the vanilla. Use immediately or let cool completely and refrigerate. Rewarm in a microwave before serving.
THREE-INGREDIENT HOT FUDGE SAUCE - FUSS FREE FLAVOURS
From fussfreeflavours.com
5/5 (10)Total Time 5 minsCategory Dessert, Sweet SauceCalories 181 per serving
- Measure out equal weights of the ingredients - unsalted butter, brown sugar and double cream.
- Put all three ingredients in a small saucepan. Heat on the stove top on a low heat, stirring constantly as the butter melts and sugar dissolves.
- Simmer for a few minutes, stirring all the time until the sauce is thick and fudgy. Serve straight away.
EASY HOT FUDGE SAUCE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (3)Total Time 6 minsCategory DessertCalories 80 per serving
- Combine the chocolate chips and the sweetened condensed milk in a small saucepan over medium heat.
- Whisk or stir constantly until the chocolate has melted and the ingredients have combined smoothly, about 3-5 minutes. Add extract if desired and stir to combine. Serve warm.
- The sauce should be quite thick and will very slowly pour off of a spoon. Transfer any remaining sauce to an airtight container and refrigerate. Enjoy!
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5/5 (8)Total Time 17 minsCategory DessertCalories 1842 per serving
- Place the pot over medium to medium low heat. Bring the mixture to a boil and boil for 3 minutes, stirring constantly. The mixture will thicken slightly, but be careful to not boil too long. The longer you boil, the thicker it gets.
FUDGE SAUCE RECIPE - REAL SIMPLE
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3/5 (146)Total Time 45 minsServings 2.75Calories 180 per serving
- Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.
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4.7/5 (6)Total Time 15 minsCategory DessertCalories 223 per serving
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- 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.
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3/5 (11)Servings 2.5
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