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
MOCHA FUDGE SAUCE
Steps:
- In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.
OLD-FASHIONED MOCHA HOT FUDGE SAUCE
Provided by Dede Wilson
Categories Sauce Coffee Milk/Cream Chocolate Dairy Dessert Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 9
Steps:
- Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
- Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead.Cool. Cover and refrigerate. Rewarm sauce over low heat before using.
OLD-FASHIONED HOT FUDGE SAUCE
Make and share this Old-Fashioned Hot Fudge Sauce recipe from Food.com.
Provided by MSnow
Categories Sauces
Time 35m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring.
- Add the cream and the sugar and cook the mixture, stirring, until the sugar is dissolved.
- Bring the mixture to a boil over moderate heat and boil it, without stirring, for 8 minutes.
- Remove the pan from the heat and stir in the vanilla and the salt.
- Serve the sauce hot over ice cream.
- The sauce keeps, covered and chilled, for 1 month.
- Let the sauce cool completely before covering it; any condensation will make it grainy.
- Reheat the sauce, uncovered, in a double boiler.
Nutrition Facts : Calories 1520, Fat 89.2, SaturatedFat 55.5, Cholesterol 229.3, Sodium 302.5, Carbohydrate 192.6, Fiber 7.1, Sugar 160.1, Protein 8.4
OLD-FASHIONED HOT FUDGE SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Summer Chill Boil Double Boiler Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring, add the cream and the sugar, and cook the mixture, stirring, until the sugar is dissolved. Bring the mixture to a boil over moderate heat and boil it, without stirring, for 8 minutes. Remove the pan from the heat and stir in the vanilla and the salt. Serve the sauce hot over ice cream. the sauce keeps, covered and chilled, for 1 month. (Let the sauce cool completely before covering it; any condensation will make it grainy. Reheat the sauce, uncovered, in a double boiler.)
MOCHA HOT FUDGE SAUCE
Make and share this Mocha Hot Fudge Sauce recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 25m
Yield 3 1/4 cups
Number Of Ingredients 9
Steps:
- Sift cocoa into medium bowl. Brin cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes.
- Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
- Bring sugar, corn syrup, 1/4 cup water, and coffe-flavored cream to boil in medium saucepan; whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat.
- Whisk in chocolate, butter and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remiaing chocolate mixture, whisking until sauce in smooth and shiny.
- Cool. COver and refrigerate. Rewarm sauce over low heat before serving.
Nutrition Facts : Calories 1015.9, Fat 40.9, SaturatedFat 25.3, Cholesterol 68.9, Sodium 91.7, Carbohydrate 181.5, Fiber 10.2, Sugar 111, Protein 7.9
MOCHA FUDGE
This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.
Provided by KRYSTEEN
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 25m
Yield 64
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. 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. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
- When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 12 g, Cholesterol 1.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 6.1 mg, Sugar 11.2 g
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- Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
- Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead. Cool. Cover and refrigerate. Rewarm sauce over low heat before using.
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