THE BEST HOT FUDGE SAUCE IN THE WORLD
This rich, deeply fudgy old fashioned fudge sauce attains incredible complexity and depth two ways. First, the addition of a touch of alcohol brings out alcohol-soluble flavors. Starting with a lightly caramelized base affords more depth and that bit of chew and stretch you expect from an excellent fudge sauce. A full recipe yields over a quart, so you can either half the recipe or make the full recipe and share with friends. NOTE: All ounce measurements are by WEIGHT and not VOLUME.
Provided by onlinepastrychef
Categories Dessert Sauces
Time 35m
Number Of Ingredients 11
Steps:
- Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.
- Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.
- Place the cocoa paste in a large bowl.
- Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.
- When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn't boil up in the pan.
- Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don't want the color to be as dark as a Sugar Daddy, but it should be significantly darker than sweetened condensed milk. You can see what color it should be above in the post.
- Once the dairy is a lovely shade of deep tan, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.
- Strain it just to make sure it is completely smooth.
- Store in jars in the fridge.
- If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.
Nutrition Facts : Calories 175 calories, Carbohydrate 20.1 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 10.6 grams fat, Fiber 0.7 grams fiber, Protein 1.3 grams protein, SaturatedFat 6.8 grams saturated fat, ServingSize about 2 Tablespoons, Sodium 88 milligrams sodium, Sugar 13.6 grams sugar
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
OLD FASHIONED HOT FUDGE SAUCE
Steps:
- Add all ingredients to a small saucepan.
- Heat over medium heat, whisking constantly until the mixture boils and thickens.
- Serve over ice cream. Cool, cover and store in the refrigerator.
OLD FASHIONED FUDGE
This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results.
Provided by JAYJOSE
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 50
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
- Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 17.4 mg, Sugar 8.4 g
OLD-FASHIONED HOT FUDGE SAUCE
This is a very classic hot fudge for all your chocolate whims. Of course it is perfect for ice cream, but consider using it as a sauce over cheese cake ...yum.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
- Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 28 g, Cholesterol 14.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 93.5 mg, Sugar 26.6 g
OLD FASHIONED SOUR CREAM FUDGE CAKE
Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.
Provided by Shar-on
Categories Dessert
Time 1h10m
Yield 1 9" layer cake
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then add brown sugar and continue beating for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and chocolate.
- Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6
OLD FASHIONED CHOCOLATE FUDGE
Make and share this Old Fashioned Chocolate Fudge recipe from Food.com.
Provided by Kathy Sterling
Categories < 60 Mins
Time 45m
Yield 36 Pieces, 36 serving(s)
Number Of Ingredients 7
Steps:
- Line 8 or 9 inch square pan with foil.
- Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
- Stir in whole milk.
- Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
- Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
- Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
- Stir in pecans.
- Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
- Quickly spread into prepared pan.
- Cool completely.
- Cut into square.
- Store in a tightly covered container at room temperature.
OLD FASHIONED COOKED FUDGE FROSTING OR FUDGE..AWESOME
Cook four minutes and it is a great frosting. Cook five minutes and it is Fudge. Great old fashioned cooked Fudge frosting. The kind your Grandmother probably made.
Provided by evegpt
Categories Candy
Time 9m
Yield 10 layers, 40 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in large boiler on medium heat.
- Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar.
- With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock.
- Remove from heat and beat with mixer on high until thick and creamy. Add vanilla.
- Spread between layers of cake and on top layer and sides. This will frost 10 layers.
- This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.
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