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
Created in response to a recipe request. The basic recipe I started with tasted like a bitter Hershey's chocolate syrup. I didn't like that, so I tried again. I sweetened it up, gave it a flavor kick, and the second batch was perfect. It has the consistency of homemade caramel, which makes this hot fudge sauce live up to its name. As written this recipe makes 2 cups (a pint canning jar) of sauce, but when doubled it fills a quart-sized jar. This would be a fun recipe to double and fill jelly jars for gifts.
Provided by Tinkerbell
Categories Sauces
Time 18m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Chop the chocolate into smaller pieces than the squares they come in, and put into a medium sauce pan over low heat.
- Slice the butter into 1/4 inch slices and add it to the chocolate.
- Melt both over low heat, whisking occasionally, until smooth. Add vanilla and cocoa.
- Whisk in the powdered sugar and the evaporated milk, alternately.
- Turn heat to medium and bring to a simmer, whisking constantly.
- Reduce heat to low or medium low to keep it at a very gentle simmer, and whisk constantly until the sauce is thickened. Approximately 10 minutes.
- Serve hot or room temperature.
- Store in pint jar, or other container with a tight-sealing lid.
Nutrition Facts : Calories 1301.5, Fat 70.2, SaturatedFat 44, Cholesterol 146.7, Sodium 110.9, Carbohydrate 179.4, Fiber 11.8, Sugar 147.7, Protein 14.2
HOT FUDGE PUDDING CAKE II
Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will have a richer, darker result. TIP: some reviewers have recommended "baking" this in a crockpot on High for about 2 1/2 hours and then letting it cool slightly before serving. Thanks for the tip!
Provided by Marg CaymanDesigns
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350'F.
- In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
- Pour batter into 8- or 9-inch square baking pan.
- In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
- Pour hot water over top; do not stir.
- Bake 35 to 40 minutes or until center is almost set.
- Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
- Garnish with whipped topping.
Nutrition Facts : Calories 327.9, Fat 8.8, SaturatedFat 5.2, Cholesterol 22.4, Sodium 244, Carbohydrate 60.4, Fiber 1.3, Sugar 44.7, Protein 3.1
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
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 CAKE
This is a rich, chocolate cake that's not overly sweet. Serve with a scoop of ice cream or whipped cream over top and enjoy!
Provided by Stephanie Watts
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flour, white sugar, 2 tablespoons cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla until smooth. Spread in ungreased 9 inch square baking pan.
- Combine brown sugar and 4 tablespoons cocoa; sprinkle over batter in the pan. Pour hot water over all; do not stir.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 30.5 g, Cholesterol 0.6 mg, Fat 2.2 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 104.9 mg, Sugar 23.2 g
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
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.
15-MINUTE OLD-FASHIONED HOT FUDGE RECIPE
Steps:
- Gather the ingredients.
- In a medium bowl, whisk together the sugar, flour, and cocoa powder.
- In a medium saucepan over medium heat, combine the milk, butter, and vanilla. Cook, stirring, until the butter has melted.
- Add sugar mixture to the milk mixture while constantly whisking.
- Bring to a boil, stirring constantly until thick and smooth, about 5 minutes.
- Remove the pan from the heat, transfer the sauce to a bowl, and let it cool completely.
- Use right away or cover and refrigerate (once refrigerated, it will last for a week).
Nutrition Facts : Calories 320 kcal, Carbohydrate 60 g, Cholesterol 20 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 30 mg, Sugar 53 g, Fat 8 g, ServingSize 3 servings, UnsaturatedFat 0 g
DECADENT HOT FUDGE SAUCE
An easy yet great hot fudge sauce. I got it from my mom, who got it from a friend, who got it from who knows where, but it's delicious over ice cream.
Provided by kdawson1314
Categories Sauces
Time 7m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Stir everything together in a pot.
- Bring to a boil, stirring occassionally.
- Enjoy.
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.
HOT FUDGE MONDAY
A fudgy cake smothered in a hot, chocolaty sauce...what more could you ask for? Found this recipe in my "Looneyspoons" cookbook by Janet & Greta Podleski. When you are looking for a dessert that is quick & easy to prepare, this is it. It claims to have only 285 calories per serving.
Provided by Nova Scotia Cook
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- To prepare cake batter, combine flour, brown sugar, cocoa, baking powder and salt in a medium bowl.
- Set aside.
- In a small bowl, whisk together milk & oil. Add milk mixture to flour mixture.
- Using a wooden spoon, stir vigorously until well blended (you may also use an electric mixer on low speed).
- Pour batter over the bottom of an ungreased 8 x 8 inch baking pan.
- Spread evenly.
- In a small bowl, mix together second amount of brown sugar and second amount of cocoa.
- Sprinkle mixture evenly over batter.
- Pour boiling water over top.
- DO NOT STIR!
- Bake for 40-45 minutes, until top of cake feels dry to touch.
- Remove from oven and let stand 5 minutes before serving. Cut into 6 pieces.
- Spoon sauce from bottom of pan over individual servings of cake.
Nutrition Facts : Calories 378.3, Fat 5.5, SaturatedFat 1.1, Cholesterol 0.4, Sodium 257.9, Carbohydrate 82.5, Fiber 2.2, Sugar 61.9, Protein 3.9
2-INGREDIENT HOT FUDGE
Steps:
- Pour the chocolate chips into a microwave-safe bowl. Pour the sweetened condensed milk over the top of the chocolate chips. Microwave for 2 minutes on high. Then stir briskly to melt the chocolate chips into the sweetened condensed milk. If there are still lumps, microwave for 1 more minute, and stir briskly again.Serve the hot fudge warm over ice cream, pound cake, fresh berries, fingers ...Note: This method can also be done on the stovetop.
HOT FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- In measuring cup with a spout, combine the cream, butter, and salt. Set aside.
- In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. (Take care, since the sugar will bubble up when the cream is added.) Whisk until smooth.
- Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving.
HOT FUDGE CAKE
Make and share this Hot Fudge Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
- Pour into a lightly greased 13- x 9-inch pan.
- Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
- Do not stir.
- Bake at 350° for 45 minutes.
- Let stand 10 minutes.
- Serve with vanilla ice cream and chopped pecans.
Nutrition Facts : Calories 328.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 46.5, Sodium 376.2, Carbohydrate 49.3, Fiber 1.4, Sugar 33.3, Protein 4.5
HOT FUDGE SAUCE
Chocolate fans will go crazy over this easy Hot fudge recipe. You only need 3 ingredients to make homemade hot fudge and it so decadent.
Provided by Desserts on a Dime
Categories Dessert
Time 6m
Number Of Ingredients 3
Steps:
- In a heavy saucepan, add all ingredients and stir
- Heat oven medium heat stirring constantly until chocolate is melted and the sauce is smooth
- Remove from heat, stir and let cool slightly
- Add to jar or container with lid
- Serve immediately or store in refrigerator for up to 1 month
- To reheat, cook for 30 seconds in a microwave safe bowl. Stir and heat for an additional 10 seconds or longer if necessary.
Nutrition Facts : Calories 213 kcal, Carbohydrate 28 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 57 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
HOT FUDGE
Provided by Claire Robinson
Categories dessert
Time 15m
Yield 1 1/2 cups (6 to 8 servings)
Number Of Ingredients 6
Steps:
- In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly. Simmer until mixture thickens, about 5 minutes.
- Remove from the heat and whisk in the butter. Serve while still warm.
- What Makes This Recipe Sing: The versatility of this sauce makes it the WOW hostess gift. Try with grilled fruit, over sponge cakes or even as a "no need for the fondue pot" chocolate dunk for fresh fruits, cookies and pound cakes. This sauce is a classic and of course perfect for your favorite ice cream... My choice is peppermint ice cream. Also, it makes for easily made s'mores and if all else fails, just use a good old-fashioned spoon!
- BYOC: Try adding a swirl, by heating peanut butter and swirling in the fudge. Add your favorite toasted nuts, a drop of peppermint or orange oil, or even your favorite cereal for a crunchy fudge sauce.
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.
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
CLASSIC HOT FUDGE
Steps:
- Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.)
- Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed.
- Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end.
- Use half semisweet and half milk chocolate along with 2/3 cup butterscotch chips; increase the butter to 6 tablespoons.
- Add 1/3 cup seedless raspberry jam with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Use coconut extract instead of vanilla.
- Add 1/3 cup cherry jam with the chocolate. Omit the corn syrup and brown sugar. Use 1/2 teaspoon almond extract instead of vanilla.
- Add 1/3 cup orange marmalade and 1/2 teaspoon chipotle chile powder with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract with the vanilla.
- Use milk chocolate instead of semisweet along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar and vanilla. Stir in 2 tablespoons hazelnut liqueur at the end.
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- Preheat oven to 350 Degrees and spray a 9X13 rectangular casserole dish with non-stick baking spray.
- In a large bowl, mix together the chocolate cake mix along with the required contents as instructed on the box (i.e. water, eggs, and oil). Pour in the prepared casserole dish and bake for 25 minutes or until toothpick can be inserted in the middle of the cake and comes out clean. Once finished, turn to a cooling rack and allow to cool completely.
- In a separate email, blend together the butter and shortening. Slowly mix in 1 cup of powdered sugar until well mixed. Add the vanilla extract and salt.
- Use a serrated knife and slice the cake in half. Place the bottom half of the cake back into the casserole/cake dish; use a rubber spatula and spread the cream filling onto the bottom half of the cake; place the top of the cake on top of the cream, and place in the refrigerator for 15 minutes or until ready to serve. Cut into desired square pieces and pour hot fudge sauce on each serving.
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- Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set aside.
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- 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.
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