MR. PETE'S CHOCOLATE FUDGE SAUCE
Featured on Paula Deen's show - "Chocolicious"! Various flavored extracts can be added - mint, rum, etc. Great on ice cream or as a fruit dip.
Provided by JPerez
Categories Sauces
Time 35m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan over low heat, bring the cream just to a boil.
- Add the brown sugar and stir just until it dissolves.
- Add small pieces of butter and mix until completely melted.
- Add in the chocolate chips. Wait a few minutes so that chocolate is very soft before folding it in with a spatula.
- Stir in the salt and vanilla extract and blend until well incorporated.
- Let cool for 15 minutes; it will thicken as it cools.
- *Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.
Nutrition Facts : Calories 146.9, Fat 10.6, SaturatedFat 6.5, Cholesterol 21.6, Sodium 29.7, Carbohydrate 14.7, Fiber 0.8, Sugar 12.9, Protein 0.9
CHOCOLATE FUDGE SAUCE
Steps:
- Melt the butter in a medium saucepan. Add the water, cream, and honey and bring to a simmer over moderately high heat. Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top. Let stand until the chocolate melts, 1 minute, then stir until smooth. Stir in the rum.
FUDGE SAUCE
Provided by Food Network
Number Of Ingredients 2
Steps:
- Heat the cream gently in a heavy-bottomed pot over low heat. Add the chocolate, melt, and stir together with the cream. Remove from the heat and allow to cool slightly before using. This sauce can be refrigerated and gently reheated to be used again.;
CHOCOLATE FUDGE SAUCE
Steps:
- In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
- Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer.
FAT PETE'S FUDGE
Flying back from Hawaii this Thanksgiving - and sat by the nicest couple that shared their snacks and a recipe for fudge to die for! He asked me to call it Fat Pete's Fudge if I got it published in honor of him! Thanks to Fat Pete!
Provided by Rita Spangler
Categories Dessert Recipes Chocolate Dessert Recipes Milk Chocolate
Time 1h25m
Yield 72
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch baking pan. Set aside.
- Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 26.3 g, Cholesterol 7.6 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 59.3 mg, Sugar 23 g
PEANUT BUTTER CHOCOLATE FUDGE SAUCE
A dessert recipe to die for... this is the easiest, yummiest sauce ever for ice cream. Have it over plain vanilla or go all out with vanilla, caramel and chocolate for a real choc peanut indulgence. I promise-- you will not be disappointed!! A Nigella Lawson recipe from Delicious. magazine.
Provided by Mrs. Danger_horse
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
- Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
- Pour sauce over ice cream and top with chopped roasted peanuts.
- Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).
Nutrition Facts : Calories 457.8, Fat 33.8, SaturatedFat 14.8, Cholesterol 55.3, Sodium 159.9, Carbohydrate 33.7, Fiber 2.4, Sugar 19.6, Protein 9.2
MISTER PETE'S FUDGE SAUCE
This one came from Paula Deen. It looked so easy and good too, so I had to try it on my homemade Vanilla ice cream. We love it and it keeps well if you have any leftover.. We had to make a double recipe to get leftovers!!!! It also is good topping for anglefood or pound cake and cream puffs. Sorry I don't have a picture. I'll try to get one soon.
Provided by Diane Hughes @EricasMa
Categories Cakes
Number Of Ingredients 6
Steps:
- In a heavy bottom saucepan or a double boiler heat the cream and add brown sugar. Stir till melted.
- Cut the butter into small pieces and add to the cream and stir to melt.
- When the butter is melted add the chocolate chips.
- Remove from tne heat and allow to sit for 15 min. before stirring. Then stir in the salt and vanilla.
- The sauce will thicken as it sits. Store leftovers in a glass jar in the fridge for 1 week. Can be frozen if you pack it air tight.
- This makes 4 cups of sauce. Also good with butterscotch chips. One lady even said she used evaporated (canned) milk instead of cream and it was still wonderful..
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