Hot Fudgecaramel Sauce Food

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/CARAMEL SAUCE

Steps:

• Heat milk and caramels in double broiler until caramels are melted.
• Chop chocolate and add to caramel mixture.
• Add ice cream and vanilla.
• Blend;heat and serve.

CARAMEL-FUDGE SAUCE

Steps:

• Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
• Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
• Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30-second intervals, stirring, until warm and saucy. Be careful not to overheat or butter can separate from the caramel sauce.

HOT FUDGE & CARAMEL ICE CREAM PIE

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.

CARAMEL-FUDGE SAUCE

Steps:

• Put the sugar, corn syrup, and water in a medium saucepan.
• Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
• Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
• Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).
• Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
• Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.

CARAMEL-RUM SAUCE

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.