Ghirardelli Hot Fudge Food

GHIRADELLI FUDGE CAKE

Steps:

• For the cake:.
• Heat oven to 350°F Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes.
• Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2" round cake pans.
• Bake at 350°F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks.
• When completely cool, frost with Chocolate Butter Cream Frosting. See below.
• For the frosting:
• In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.

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.

"GHIRARDELLI" HOT FUDGE RECIPE

Steps:

• Over a double boiler melt the chocolate, slowly stirring. Add butter, sugar, water, and corn syrup and let simmer, constantly stirring, for about 10 minutes. Remove from heat and stir in vanilla.
• Serve over your favorite ice cream (mine happens to be Tillamook Vanilla for something like this).
• Store in an old jam jar in the fridge.

GHIRARDELLI® HOT FUDGE SAUCE

Steps:

• In a heavy saucepan, combine the chocolate, butter, sugar, water, and corn syrup over medium heat. Stir the mixture continually 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 stir in the vanilla. Use immediately or store covered in the refrigeratorn