No Guilt Hot Fudge Sauce Food

HOT FUDGE SAUCE

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.

EASY SUGAR FREE HOT FUDGE SAUCE

Steps:

• Stir butter and chocolate over low heat until melted and combined.
• Mix in cocoa, sugar substitute(s), heavy cream, almond milk and salt.
• Heat slowly until a boil is reached. Remove from heat and stir in vanilla extract.
• Serve warm. Store in refrigerator and reheat small batches as needed.

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 RECIPE

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.

HOT FUDGE SAUCE

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.

NO GUILT HOT FUDGE SAUCE

Steps:

• In a small saucepan, whisk together the cocoa, coffee crystals, Splenda and salt.
• Gradually add the milk and stir over medium-low heat until smooth.
• Simmer 1 minute, stirring constantly.
• Add the chocolate chips, stirring until melted.
• Remove from heat and stir in the vanilla.
• Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan, with a spoon!).
• * Serving size = 1 tablespoon.