Papas Hot Fudge Sauce Food

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.

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.

RICH HOT FUDGE SAUCE

Steps:

• Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes., Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes., Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.

HOT FUDGE SAUCE

Steps:

• Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
• Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!

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.

PAPA'S HOT FUDGE SAUCE

Steps:

• In a small saucepan over medium heat, melt the butter. Add the sugar. Stir with a wooden spoon until incorporated (kind of a loose gold sugar ball).
• Add the 5 squares of semi-sweet chocolate. Stir until melted, and bring to a boil.
• Add the light corn syrup, 1/4 cup Half and Half, and salt. Stir until everything is incorporated but not smooth.
• Bring the chocolate mixture to a boil, stirring constantly so that it doesn't burn.
• Take the saucepan off the burner and immerse in cool water, while continually stirring the chocolate mixture, until the mixture is around room temperature.
• Put the saucepan back on the burner and bring the mixture back to a boil while stirring constantly. Add the vanilla.
• Remove saucepan from burner, and immerse in cool water, while continually stirring the chocolate mixture. The chocolate mixture will be silky in texture.
• Put the saucepan back on the burner to heat up. At this point you may add additional Half and Half to obtain your desired fudge sauce consistency.
• Note: Sauce stores well in the refrigerator (becomes solid). Heat up slowly in the microwave with a little bit of Half and Half to obtain the desired consistency.
• Note: I'm not sure exactly how many it serves though when Papa made it there were 10 of us (7 adults and 3 older kids) and we polished it off.

OLD-FASHIONED HOT FUDGE SAUCE

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.

HOT FUDGE SAUCE

Steps:

• In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
• Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.