Sweet Essentials The Ultimate Hot Fudge Sauce Food

SWEET ESSENTIALS: THE ULTIMATE HOT FUDGE SAUCE

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.

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 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.

THE ULTIMATE FUDGE SAUCE

Steps:

• Combine first 5 ingredients over low heat; stir often.
• Add butter. Cool slightly, then add vanilla.

HOT FUDGE SAUCE

Steps:

• Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.