Five Minute Baileys Hot Fudge Sauce Recipes

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"BAILEY'S HOT FUDGE SAUCE"

This recipe is from "Bailey's" of Boston. Long gone ice cream parlor but had great hot fudge sauce!

Provided by Verelucky

Categories     Sauces

Time 30m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 4



Steps:

  • Over medium low heat melt butter and chocolate squares, take off heat.
  • Add 1/3 of the sugar and 1/3 of the evaporated milk, mix with a whisk until smooth.
  • Add remaining sugar and milk, stir until smooth.
  • Return to heat and simmer for 8 to 10 minutes.
  • Pour into canning jars or other container, let cool and close jar. Note: This is not a canning recipe, the canning jars are just a cute way to give it as a gift.
  • Recipe can be doubled.

Nutrition Facts : Calories 1145.6, Fat 68.3, SaturatedFat 42.9, Cholesterol 149.4, Sodium 514.7, Carbohydrate 137.9, Fiber 4.8, Sugar 117.7, Protein 10.7

1/2 cup butter
2 unsweetened chocolate squares
2 cups confectioners' sugar, sifted
3/4 cup evaporated milk

BAILEY'S HOT FUDGE SAUCE - EMPLOYEE DIRECTIONS

Bill Kates supplied this recipe as he made it on his very first job when he moved to Boston. He took the job as a soda jerk because he loved the Hot Fudge Sauce at Bailey's Ice Cream Parlor of Boston, Mass. I found the recipe inside his review of Recipe#202009 #202009, and was surprised he had not posted this version himself. Hot Fudge is serious in our family, so I made both the version Bill K made on the job and Recipe#202009. The result of my taste test war? Whatever chocolate you use, that quality will determine the quality of your sauce; skimp, and the taste suffers. I used Hershey's cocoa powder by accident when I made this version, and the distinctive Hershey's taste came through loud and clear. Except for the chocolate source, the end result of both recipes came out about the same. I prefer working in a double boiler because it is easier to keep the chocolate from getting too hot.

Provided by KateL

Categories     Sauces

Time 15m

Yield 300 ml

Number Of Ingredients 3



Bailey's Hot Fudge Sauce - Employee Directions image

Steps:

  • Set up double boiler so that bottom of double boiler insert does not touch the water. Put insert on top and begin heating bottom water to medium heat.
  • Put powdered Dutch cocoa and sugar in the double boiler, and stir together. While stirring, SLOWLY add cream as you continue to stir. getting all the lumps out.
  • Continue stirring until thoroughly heated, about 6-8 minutes for this small amount.
  • Serve immediately. Refrigerate unused portion.

1/2 cup pure powdered Dutch-processed cocoa powder, the best you can find
1/2 cup white unbleached cane sugar or 1/2 cup superfine sugar
1/2 cup heavy cream or 1/2 cup whipping cream

HOT FUDGE SAUCE

This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. "A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew," she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It's a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.

Provided by Kay Rentschler

Categories     condiments, ice creams and sorbets, dessert

Time 10m

Yield 3 cups

Number Of Ingredients 8



Hot Fudge Sauce image

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.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 42 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 26 grams, Sodium 137 milligrams, Sugar 44 grams, TransFat 0 grams

2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup light brown sugar
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
2 ounces bittersweet chocolate in small pieces
1 1/4 cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)
1/2 teaspoon vanilla extract

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