Gramma Connies Hot Fudge Sauce Food

GRANDMA'S HOT FUDGE SAUCE

Steps:

• Heat medium sized sauce pan at medium heat.
• Put chocolate and butter into the pan, melt.
• Mix sugar into butter and chocolate mixture.
• In a separate bowl, beat eggs with a few tablespoons of milk.
• Stir egg mixture into chocolate sauce as fast as you can!
• Don't take too long because the eggs will scramble-mixing half of the egg mixture in at a time makes it easier.
• Add enough milk to dissolve the sugar and make a smooth sauce.
• Use more than called for, if necessary.
• Add salt and vanilla.
• Enjoy!
• Store left overs in the fridge for up to a week.
• You may be tempted to eat it out of the jar!

HOT FUDGE SAUCE

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:

• 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.

HOT FUDGE SAUCE

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.

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.