Thick And Rich Hot Fudge Sauce Food

BEST EVER HOT FUDGE SAUCE

Steps:

• In a medium saucepan, add in the sugar and cocoa powder. Whisk thoroughly to break up any clumps of cocoa powder as these won't break down once cooked and you'll have little clumps throughout your fudge. I like whisking this off the heat before anything else so it is super smooth and fine.
• Turn the heat onto medium and add in the heavy whipping cream and butter. Continue whisking on medium heat until mixture melts together and thickens, stirring constantly to prevent scorching. Once mixture is thick and smooth, remove from the heat and whisk in the vanilla extract. Pour the mixture into a large Mason jar and seal. Can be served warm, where it will be more thin like a chocolate syrup, or refrigerated until thicker like a hot fudge. Store in the fridge.

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.

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.

OLD FASHIONED HOT FUDGE SAUCE

Steps:

• In a heavy-bottomed saucepan, melt the butter, chocolate and corn syrup. Stir over medium-low heat until chocolate, butter and corn syrup are combined and smooth.
• Add cream, then pour the sugar in the middle of the pan trying to avoid the sides. Stir carefully, trying to keep the sugar from the edges of the pan. Stir until the sugar is dissolved.
• Once the sugar is dissolved, give it a final stir and then stop stirring and increase the heat to medium. Bring the mixture to a boil | DO NOT STIR!
• Allow to boil for about 7-8 minutes until thick and smooth. Remove from heart and stir in the vanilla and the salt. Serve warm over ice cream. If saving, allow to cool completely before jarring and refrigerating. Rewarm in microwave safe jar in 30 second increments or set in pan of hot (not boiling) water until warmed through.

NO GUILT HOT FUDGE SAUCE

Steps:

• In a small saucepan, whisk together the cocoa, coffee crystals, Splenda and salt.
• Gradually add the milk and stir over medium-low heat until smooth.
• Simmer 1 minute, stirring constantly.
• Add the chocolate chips, stirring until melted.
• Remove from heat and stir in the vanilla.
• Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan, with a spoon!).
• * Serving size = 1 tablespoon.

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!!!

COCOA FUDGE SAUCE

Steps:

• Combine dry ingredients in a large sauce pan. Add corn syrup and milk and blend well. Bring to a boil and boil for 5-7 minutes and then remove from the heat. Stir in the butter and vanilla. Cool as desired (we like it when it's just cool enough not to melt the ice cream into soup) and serve over ice cream.