Zap It Hot Fudge Sauce From Martha Stewart Everyday Food

MARTHA'S HOT FUDGE SAUCE

Steps:

• Combine heavy cream and corn syrup in a medium saucepan and place over medium heat. Cook until bubbles barely break the surface. Remove from heat. Add chocolate and whisk until melted.

EASY HOT FUDGE SAUCE

Steps:

• In a small saucepan, combine all the ingredients. Cook over medium-high heat, stirring, until the chocolate is melted and combined with the milk. Remove from the heat. Cool sauce slightly before using.

HOT FUDGE

Steps:

• Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.

ZAP IT HOT FUDGE SAUCE FROM MARTHA STEWART EVERYDAY FOOD

Steps:

• In a two-cup glass measuring cup or bowl, combine syrup and cream; zap on HIGH for 4 minutes; stirring half-way through.
• Sprinkle and stir chips; set aside for TWO minutes; then whisk until smooth.
• Serve warm over ice cream.
• STORE SOME: cool to room temp; keep in fridge for up to 3 weeks (or longer if you wish).

HOT FUDGE SAUCE

Steps:

• Combine the sugar and cocoa powder in the top of a double boiler set over briskly simmering water, and whisk to combine. Add the heavy cream and corn syrup, and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. Store it in a nonreactive airtight container, refrigerated.

3-INGREDIENT HOT FUDGE SAUCE

Steps:

• In a medium saucepan over medium heat, bring cream and corn syrup just to a boil, stirring, until syrup has liquefied, about 2 minutes. Remove from heat; whisk in chocolate until melted. Serve hot.

HOT FUDGE SUNDAES

Steps:

• Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
• Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
• Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.

MARTHA STEWART'S HOT FUDGE SAUCE

Steps:

• Combine all ingredients in saucepan except for vanilla.
• Cook over med. heat.
• Stir until mixture boils.
• Set timer and boil for 3 minutes, stir occasionally
• (Don't boil for more than 3 minutes or it will become like fudge).
• Turn off heat and stir in vanilla.
• Store in refrigerator up to a week.
• Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

HOMEMADE HOT FUDGE SAUCE

Steps:

• Melt the chocolate and butter in a small saucepan over medium-low heat. Alternately add sugar and milk in two additions; whisk to combine. Add salt and continue whisking until sugar is dissolved, about 5 minutes. Serve warm.

GRASSHOPPER ICE CREAM SANDWICHES WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
• Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
• Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.
• Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
• Sandwich ice cream between 2 cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.

HOT FUDGE SAUCE FOR CREAM PUFFS WITH ICE CREAM

Steps:

• In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
• Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container.