HOT FUDGE ICE CREAM TOPPING
Hot fudge sundaes are an elegant but easy dessert. This rich, dark chocolate sauce drapes beautifully and is delicious on peppermint ice cream, coffee ice cream, butter pecan and lots of other flavors!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.
Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
HOT FUDGE SAUCE
This simple hot fudge recipe takes only 10 minutes and a handful of ingredients to make -- it's the best you'll ever have!
Provided by Stephanie Keeping
Categories Dessert
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 49 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
HOT FUDGE OVER VANILLA ICE CREAM
Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and sugar, gives this sauce irresistible boldness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 1 quart hot fudge
Number Of Ingredients 10
Steps:
- Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup, and heat, stirring, until sugars dissolve. Whisk in cocoa powder and 1/2 teaspoon salt. Add chocolate, and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pan of simmering water. Serve hot fudge over ice cream.
HOT FUDGE SAUCE II
This is a great hot fudge sauce to use for almost any chocolate dessert. My mom gave me this recipe with a note that said, 'Use this sauce over brownies and vanilla ice cream to make 'Eskimo Pie Delight'. It was a favorite of mine from college.
Provided by Erin Nesbit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted. Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store in refrigerator.
Nutrition Facts : Calories 283 calories, Carbohydrate 30 g, Cholesterol 44.6 mg, Fat 19.8 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 12.3 g, Sodium 61.2 mg, Sugar 25.2 g
VANILLA BEAN ICE CREAM WITH HOT FUDGE SAUCE
Steps:
- For the ice cream: Heat the half-and-half and sugar in a large saucepan over low heat. Add the vanilla seeds and bring to a simmer, stirring occasionally. Remove from the heat.
- Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
- Pour the mixture through a fine-mesh strainer into a separate large bowl. Add the heavy cream and stir to combine. Refrigerate until chilled, at least 4 hours or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer's directions. Transfer to a freezer-safe baking dish or loaf pan, cover and freeze until firm enough to scoop, at least 8 hours.
- For the hot fudge sauce: Whisk the cocoa powder and sugar in a medium saucepan, then whisk in the heavy cream until very thick. Turn the heat to medium and continue to whisk as the mixture warms up. Once it's warm and smooth, add the butter and stir until melted. When the mixture is nice and hot, add the vanilla and stir to combine. Remove from the heat and let the sauce cool in the pan for 5 minutes, then transfer it to a jar. If not using right away, store in the fridge for up to 2 weeks (the sauce will firm up). To serve, scoop out some sauce into a microwave-safe bowl; microwave for 20 seconds, then stir and microwave for another 10 seconds or so until warm. Pour over the ice cream.
BOUNTIFUL HOT FUDGE SUNDAE PIE
I've made this pie several times over the past twenty years and everyone always raves about it. It's especially good in the hot summer months after a BBQ or cookout. It's originally from an August 1981 issue of Bon Appetit magazine in a feature entitled "Cool Desserts". I've used both the Oreo crumbs in the box or the sleeve of chocolate wafer cookies by Nabisco and crush them in my processor
Provided by Leslie in Texas
Categories Pie
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For Crust.
- Combine crumbs,nuts and sugar in small bowl and mix well.
- Pour melted butter over mixture and toss lightly until well blended.
- Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
- Cover with plastic wrap and chill 30 minutes.
- For Sauce.
- Combine sugar,cocoa,and instant coffee in medium saucepan.
- Add 1/2 cup whipping cream and blend to smooth paste.
- Add remaining cream, blending well.
- Cook over medium heat, stirring constantly, until sugar is completely disolved.
- Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
- (Can be prepared ahead, covered and refrigerated. Reheat before using.).
- For Filling.
- Spread half of softened vanilla ice cream evenly over crust and freeze.
- Drizzle half of hot fudge over top (fudge will solidify).
- Spread remaining vanilla ice cream over fudge;return to freezer to firm.
- Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
- (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
- Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.
HOT FUDGE & CARAMEL ICE CREAM PIE
Oreo cookie crust,carmel, ice cream and hot fudge... this is a chocolate lovers delight. The kids in our family request this instead of birthday cake. Warning; this is not Weight Watcher Friendly.
Provided by BakinBaby
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set vanilla ice cream out to soften slightly.
- Spread carmel topping in the bottom of oreo cookie crust.
- Spread partially thawed vanilla ice cream over carmel topping.
- Put in freezer until firm; about 1-2 hours.
- Remove and drizzle hot fudge topping over top.
- If desired sprinkle with nuts and a dollop of whipped topping.
- Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
Nutrition Facts : Calories 220.7, Fat 9.5, SaturatedFat 3.4, Cholesterol 11.1, Sodium 235.4, Carbohydrate 32.7, Fiber 0.9, Sugar 13.4, Protein 2.6
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
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.
PEANUT BUTTER HOT FUDGE SAUCE
Rich and creamy Peanut Butter Hot Fudge Sauce is just the thing to pour over vanilla ice cream! This recipe only has a few ingredients and comes together in just minutes making it a staple at our house!
Provided by Amy
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Add chocolate chips and peanut butter to blender.
- Over medium heat, bring butter, corn syrup, and evaporated milk to a gentle boil in a saucepan. Occasionally stir while bringing it to a boil.
- Remove from heat and add vanilla and a dash of salt. Stir.
- Pour butter mixture over chocolate chips and peanut butter in blender.
- Blending hot liquids can be a bit tricky although I've never had a problem blending my hot fudge. You might want to hold a towel over the lid just in case!
- Blend on low speed for about 20-30 seconds or until chocolate chips are melted and peanut butter is incorporated. It doesn't take long!
- Pour into a jar. Serve immediately or store in the fridge for up to 2 weeks.
HOT FUDGE RECIPE
This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you'll never buy store bought again! So much better! Yield: 2 cups
Provided by Trish - Mom On Timeout
Number Of Ingredients 7
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.
Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 52 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
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