Rich And Creamy 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.

RICH HOT FUDGE SAUCE

Steps:

• Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

RICH AND CREAMY HOT FUDGE SAUCE

Steps:

• Combine evaporated milk, sugar, butter and corn syrup, in a medium, heavy-duty saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low.
• Cook, stirring constantly, for 3 minutes.
• Remove from heat.
• Stir in chocolate morsels and vanilla extract until thickened and smooth.
• Serve over ice cream or cake.
• Store leftover sauce in refrigerator.
• Reheat before serving.
• If needed, add water to thin to desired consistency.

RICH AND GOOEY HOT FUDGE SAUCE

Steps:

• In a medium pot, bring cream, corn syrup, brown sugar, cocoa and salt to a boil. Add semi-sweet chocolate and stir over moderate heat until fully melted.
• Reduce heat to low and simmer 5 minutes. Off heat, add milk chocolate, butter and vanilla, and stir until melted and smooth. Cool to warm, and serve over ice cream, cake or anything you like. Cool to room temperature before refrigerating in an air tight container; will keep 1 week. Reheat before using.

THICK AND RICH HOT FUDGE SAUCE

Steps:

• 1. In a medium pan over low heat, melt and warm together chocolate, butter and sweetened condensed milk; do not boil.
• 2. Stir until ingredients are melted and combined.
• 3. When melted, hot and combined, remove from heat and stir in remaining ingredients.
• 4. Pour hot fudge into a jar or container.
• 5. Store in the fridge. When ready to use, reheat in the microwave at 15-second intervals until warm enough to drizzle.
• 6. Pour over cake, ice cream or whatever your heart desires!!! I drizzle this over my chocolate fudgy cupcake that I recently posted and of course ice cream!!!

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.

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.