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
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
HOT FUDGE SAUCE II
This is a great hot fudge sauce to use for almost any chocolate dessert. My mom gave me this recipe with a note that said, 'Use this sauce over brownies and vanilla ice cream to make 'Eskimo Pie Delight'. It was a favorite of mine from college.
Provided by Erin Nesbit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted. Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store in refrigerator.
Nutrition Facts : Calories 283 calories, Carbohydrate 30 g, Cholesterol 44.6 mg, Fat 19.8 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 12.3 g, Sodium 61.2 mg, Sugar 25.2 g
HOT FUDGE SAUCE
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Categories Condiment/Spread Sauce Milk/Cream Chocolate Brunch Dessert Super Bowl Quick & Easy Vanilla Winter Birthday Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 8
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.
BITTERSWEET HOT FUDGE SAUCE
Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk.
Provided by Dave C
Categories Sauces
Time 30m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar.
- Bring to boiling; reduce heat.
- Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
- Remove from heat; stir in the vanilla.
- Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
- Place metal lids on jars.
- Screw metal bands onto jars following manufacturer's directions.
- Store chocolate sauce in the refrigerator for up to 3 weeks.
- (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm* over ice cream, eclairs, or fresh berries.
- Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure.
- Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
- Or, place in a small saucepan.
- Cook and stir over medium heat about 5 minutes or until heated through.
BITTERSWEET HOT FUDGE CHOCOLATE AND COFFEE SAUCE
Can't get enough of your caffine? Well, you will get a double douse with this recipe! Excellent on anything that needs a chocolate sauce!!! This sauce can be chilled and re-heated. ready to serve -- or -- freeze it in small containers. Perfect for OMAC!!!!
Provided by Abby Girl
Categories Sauces
Time 20m
Yield 1 3/4 cups (approx)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a saucepan. Add 1/2 cup and blend to a smooth paste; add remaining 1/2 cup cream and blend well.
- Place mixture over medium heat and stir until sugar is dissolved. Add butter.
- Cook stirring for 6 - 7 minutes. Remove from heat at once.
Nutrition Facts : Calories 1952.9, Fat 120, SaturatedFat 74.6, Cholesterol 387.1, Sodium 268.6, Carbohydrate 242.8, Fiber 21.4, Sugar 201.2, Protein 18.1
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