Kahlua Hot Fudge Sauce Recipes

Steps:

• Over a double boiler* on low heat, combine chocolate chips, heavy cream, and butter.
• Stir until chips are melted and mixture is smooth.
• Remove from heat, stir in coffee liqueur.
• Serve warm.
• *Can also be melted in the microwave on a low temperature, stirring occasionally and being sure not to burn the chocolate.

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.

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

Steps:

• In measuring cup with a spout, combine the cream, butter, and salt. Set aside.
• In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. (Take care, since the sugar will bubble up when the cream is added.) Whisk until smooth.
• Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
• Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving.

Steps:

• Heat condensed milk, caramel topping, chocolate chips, and coffee-flavored liqueur together in a saucepan over low heat, stirring constantly, until chocolate chips are melted and sauce is well mixed, 10 to 15 minutes.n

Steps:

• Place milk in a small saucepan; cook 5 minutes over low heat. Combine water, cocoa and espresso in a small bowl; stirring until granules dissolve. Stir cocoa mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. Serve warm or chilled.

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, cook and stir white chocolate over low heat until melted. Add milk and remaining butter; stir until blended. Remove from heat; stir in pecans and Kahlua., Spread into prepared pan. Refrigerate, covered, 2 hours or until firm. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• Line 8-inch square baking pan with foil.
• In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt.
• Bring to a rapid boil, stirring constantly for 5 minutes.
• Remove from heat; add all chocolate.
• Stir until melted.
• Add nuts and vanilla.
• Turn into prepared pan.
• Refrigerate until firm.
• To serve, cut in squares.
• Make about 2-3/4 pounds.