HOT FUDGE SAUCE
This came from one of the "Best of Southern Living" Cookbooks and is the best hot fudge sauce I've ever tried. I use this one to make my version of Don Pablo's Chocolate Volcano...and it's become a standard dessert at Christmas time with my family. I double this recipe all the time with no problems.
Provided by Cindy W.
Categories Sauces
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, milk, and chocolate chips in small pan. Cook over medium heat until chips melt and the mixture boils.
- Remove from heat and stir in butter and vanilla.
- Cool slightly before using, or refrigerate to use later. (Warms nicely in microwave using moderate setting.).
Nutrition Facts : Calories 285.6, Fat 13.6, SaturatedFat 8.1, Cholesterol 14.1, Sodium 53.8, Carbohydrate 42.5, Fiber 1.9, Sugar 36, Protein 3.8
AWESOME HOT FUDGE SAUCE
Make and share this Awesome Hot Fudge Sauce recipe from Food.com.
Provided by Chef Dee
Categories Sauces
Time 4m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a 1 quart glass dish, stir the ingredients together.
- On medium heat, microwave for 1 min, stir, then cook for another minute.
- Fudge sauce should be just warm (not hot) served over vanilla icecream.
Nutrition Facts : Calories 208.3, Fat 8.4, SaturatedFat 5.2, Cholesterol 18, Sodium 68.8, Carbohydrate 31.3, Fiber 1.3, Sugar 28.8, Protein 5.2
FINALLY FOUND IT HOT FUDGE SAUCE
I've been on a quest to find the best tasting hot fudge sauce. After trying countless recipes that seemed to be either too sweet, too bland, or "off" with undertones of evaporated or condensed milk, I finally found this one on the back of the Baker's unsweetened chocolate package. To me, the flavor is perfect. An added bonus is that it is one of the easiest and fastest to prepare!
Provided by ljh237
Categories Sauces
Time 12m
Yield 3 1/2 cups, 28 serving(s)
Number Of Ingredients 6
Steps:
- Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- Add sugar, milk, and cream; stir until well blended. Microwave 5 minutes or until mixture is thick and sugar is completely dissolved, stirring after 3 minutes.
- Stir in vanilla.
- Let cool before refrigerating.
Nutrition Facts : Calories 129.2, Fat 7.7, SaturatedFat 4.8, Cholesterol 10.8, Sodium 17.4, Carbohydrate 17.1, Fiber 1.4, Sugar 14.4, Protein 1.3
HOT FUDGE SAUCE
I'm giving this recipe up because I love this site so much. It's been in my family for three generations and I've never tried one I liked better. It gets very thick on cold ice cream.
Provided by Jan in Lanark
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and chocolate over low heat in a heavy saucepan, stirring until smooth.
- Stir in cocoa, sugar, cream and salt and then bring slowly to boil. My mom always said do not stir, but to dissolve the sugar I've found using a whisk works fine.
- Remove from heat and blend in vanilla.
- Serve warm.
- May be reheated very slowly.
Nutrition Facts : Calories 353.6, Fat 20.6, SaturatedFat 12.6, Cholesterol 40.4, Sodium 183.1, Carbohydrate 44.4, Fiber 2.8, Sugar 37.7, Protein 2.9
SWEET ESSENTIALS: THE ULTIMATE HOT FUDGE SAUCE
I love this stuff... it is so much tastier than the store-bought brands. Easy/Peasy to make, and great for those "occasional" hot-fudge sundaes, or other sweet dishes. This is the hot fudge that I remember growing up with. Deep rich flavor, and just the perfect amount of sweetness to cocoa. So, you ready... Let's get...
Provided by Andy Anderson !
Categories Chocolate
Time 20m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. The Dairy For this recipe you get to control the fat content, you can use whipping cream, heavy cream, half & half or whole milk. As a matter of fact, you could use lactose free, or almond milk. It is up to you... choose wisely.
- 3. The Sugar Sugar is a sticking point for some folks, and rightly so. It is not one of the healthiest products you can put into your body. With that said, white granulated sugar is the most common product used in making this hot fudge; however, I usually make it with palm or coconut sugar.
- 4. Longevity If placed in the fridge using a good container, it should last 3 - 4 weeks. Assuming that you do not eat it all first.
- 5. Gather your ingredients (mise en place).
- 6. Add the dry ingredients to a saucepan and whisk together.
- 7. If the cocoa has a few lumps in it, no worries, they will dissolve nicely during the cooking process.
- 8. Bring the heat to medium, and add the cream, or whatever dairy you are using.
- 9. Stir to combine, and then bring up to a simmer. Continue to simmer for about 5 - 7 minutes.
- 10. Add the butter whisk to combine, and then continue to simmer until the sauce begins to thicken, about 5 - 7 minutes.
- 11. Remove from the heat and add the vanilla.
- 12. Store in a covered container in the fridge, and warm up before using.
- 13. PLATE/PRESENT
- 14. A hot-fudge sundae is the obvious choice; however, how about drizzled over some fresh fruit, or even added to your morning coffee. Enjoy.
- 15. Keep the faith, and keep cooking.
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