Quick Fudge Sauce Food
HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
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
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
HOT FUDGE SAUCE
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. "A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew," she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It's a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 10m
Yield 3 cups
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 42 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 26 grams, Sodium 137 milligrams, Sugar 44 grams, TransFat 0 grams
QUICK HOT FUDGE SAUCE
My mom used to make this when I was a kid. Last week, DH had eaten all the Magic Shell ( :) ) so I whipped out my cookbook & whipped this up -- it's just as I remembered! Quick, and with such a good flavor. While it's hot, it's kind of thin, like Hershey's syrup consistency-wise, but I like it best cold out of the fridge -- it's thick and pours sloooowly over the ice cream (or cake or whatever). Yum!
Provided by newspapergal
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in medium bowl and set aside.
- Combine butter& all liquid ingredients-- EXCEPT VANILLA-- in saucepan over medium heat.
- Increase heat to medium high, and add dry ingredients.
- Stir until mixture comes to full boil.
- Boil 3 minutes.
- Add vanilla and let cool.
- Keeps well in fridge.
Nutrition Facts : Calories 280.5, Fat 6.2, SaturatedFat 3.9, Cholesterol 15.7, Sodium 79.4, Carbohydrate 59, Fiber 1.8, Sugar 43.3, Protein 2.2
FUDGE SAUCE
Keep in a jar in the fridge, and heat in the microwave by the spoonful to pour over ice cream, or cake and ice cream, or whatever!
Provided by Valerie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
- Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 191.3 mg, Sugar 27.5 g
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- Measure half and half into a medium-size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's boiling. Make sure to use a largeenough container to allow the liquid to boil without rising over the top.
- Immediately pour over contents into a standard blender container and cover with the blender center cap removed. Holding several thicknesses of paper toweling over the center hole (to allow the steam to escape), blend on medium-high speed for 1 minute. Remove cover carefully and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. The sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
- Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.
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