Mister Petes Fudge Sauce Recipes

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:

• Grease a 9x13-inch baking pan. Set aside.
• Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.

Steps:

• In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
• Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.

Steps:

• In a saucepan, bring the brownie mix and water to a boil. Reduce heat; simmer for 1-2 minutes or until thickened. Serve over ice cream. Garnish with cherries if desired.

Steps:

• In a heavy bottom saucepan or a double boiler heat the cream and add brown sugar. Stir till melted.
• Cut the butter into small pieces and add to the cream and stir to melt.
• When the butter is melted add the chocolate chips.
• Remove from tne heat and allow to sit for 15 min. before stirring. Then stir in the salt and vanilla.
• The sauce will thicken as it sits. Store leftovers in a glass jar in the fridge for 1 week. Can be frozen if you pack it air tight.
• This makes 4 cups of sauce. Also good with butterscotch chips. One lady even said she used evaporated (canned) milk instead of cream and it was still wonderful..

Steps:

• In a small saucepan, combine the heavy cream, granulated sugar, brown sugar, cocoa powder and salt. Place over medium heat and whisk to combine. Bring to a simmer, whisking often. Simmer for 5 minutes and remove from the heat. Whisk in the vanilla extract.

Steps:

• In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

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:

• Cook and stir the first 5 ingredients until thickened.
• Remove from heat.
• Add butter and vanilla.
• Serve over ice cream or fudge cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
• Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
• Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
• Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.