Martha Stewarts Hot Fudge Sauce Recipes

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.

Steps:

• In a medium microwave-safe measuring cup or bowl, combine corn syrup and heavy cream. Microwave on high 4 minutes, stirring halfway through. Stir in chocolate. Let stand 2 minutes, then whisk until smooth. Serve warm over ice cream.

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.

Steps:

• Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup, and heat, stirring, until sugars dissolve. Whisk in cocoa powder and 1/2 teaspoon salt. Add chocolate, and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pan of simmering water. Serve hot fudge over ice cream.

Steps:

• Cook the cream, butter, and sugars in a heavy-bottomed pot over medium heat until sugars are dissolved, about 5 minutes.
• Lower the heat. Whisk in salt and cocoa powder and keep whisking until smooth. If any lumps remain, strain them out. Serve immediately, or refrigerate and then microwave to reheat.

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.

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.

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).

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.

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.

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.

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.

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.

Steps:

• Combine the 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 the chocolate is melted, and serve.