HOT FUDGE SAUCE
This is the richest, most chocolaty hot fudge sauce you've ever tasted! It's the perfect topping for ice cream and other desserts.
Provided by Annalise
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Add chocolate, half and half, and cubed butter to a heatproof bowl set over a saucepan filled with simmering water.
- Stir chocolate mixture as it melts, it will be lumpy and grainy at first, but will come together once chocolate is fully melted. Stir until smooth.
- Remove from heat and stir in light corn syrup and vanilla extract.
- Use immediately or store for later use. Hot fudge will keep in the fridge for several weeks.
- To reheat, microwave in 30 second bursts and stir until smooth.
Nutrition Facts : Calories 129 kcal, Carbohydrate 10 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 12 mg, Sodium 32 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
- Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
- Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
- With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
- Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
- Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
- With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
- Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
- Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
- Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.
HOT FUDGE SAUCE FOR CREAM PUFFS WITH ICE CREAM
Drizzle over our Cream Puffs with Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
- Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container.
HOT FUDGE
Gooey, chocolatey hot fudge is a cinch to make at home and will make any ice cream sundae feel truly special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.
CLASSIC HOT FUDGE SUNDAE
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
- For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams
FLOOD MUD MICROWAVE HOT FUDGE SAUCE
"Flood mud" is our family's homemade hot fudge sauce recipe. It's a cinch to make, and it tastes so much better than store-bought!
Provided by Amy Nash
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Place chocolate and butter in a microwave safe bowl and microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds until melted.
- Stir in the powdered sugar, evaporated milk, and vanilla, then microwave another 3 to 4 minutes until thick and bubbly.
Nutrition Facts : Calories 204 kcal, Carbohydrate 24 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 59 mg, Fiber 1 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
HOT FUDGE CREAM PUFFS
This is definately not for the calorie counter. I have not tried this, but am posting it here for safe keeping and I hope to try it soon.Sounds pretty easy and looks like it would make a nice presentation for company. Not really sure about prep time, I guessed 40 min. Then another 30-35 min. to bake.
Provided by cooking-BAG
Categories Dessert
Time 1h10m
Yield 6 puffs, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, crumble piecrust mix into boiling water; cook and stir vigorously till pastry forms a ball and leaves the side of the pan.
- Remove from heat; cool for 10 min.; add eggs, one at a time, beating with a wooden spoon after each addition till smooth.
- For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet.
- Bake in a 400F oven for 30 to 35 min, or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks. Cut off tops.
- In a small saucepan, heat fudge sauce over low heat, stirring frequently.
- To serve, spoon pie filling into each cream puff; top with whipped topping. Cover with tops of cream puffs, drizzle fudge over each cream puff and sprinkle with pecans.
- The bad news if interested:.
- (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).
Nutrition Facts : Calories 319.2, Fat 12.1, SaturatedFat 6, Cholesterol 71, Sodium 134.1, Carbohydrate 48.9, Fiber 1.7, Sugar 13.2, Protein 4.3
HOT FUDGE SAUCE
This is real soda-fountain hot-fudge sauce. It will harden on the ice cream to a thick, chewy consistency. Use Dutch-process cocoa only.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Cook the cream, butter, and sugars in a heavy-bottomed pot over medium heat until sugars are dissolved, about 5 minutes.
- Lower the heat. Whisk in salt and cocoa powder and keep whisking until smooth. If any lumps remain, strain them out. Serve immediately, or refrigerate and then microwave to reheat.
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE
Provided by Thomas Keller
Categories Chocolate Dairy Dessert Bake Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
- Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
- Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
- Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.
- Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.
- Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.
- To serve:
- Preheat the oven to 300°F.
- Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
- Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.
SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)
Provided by GNSnavely
Number Of Ingredients 11
Steps:
- Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.
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 FOR EASY ICE CREAM
A scoop of ice cream is always improved by a drizzle of hot fudge -- make your own in minutes in the microwave.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a medium microwave-safe measuring cup or bowl, combine corn syrup and heavy cream. Microwave on high 4 minutes, stirring halfway through. Stir in chocolate. Let stand 2 minutes, then whisk until smooth. Serve warm over ice cream.
Nutrition Facts : Calories 141 g, Fat 10 g, Protein 1 g
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