RICH HOT FUDGE SAUCE
I've made this scrumptious topping since the early 1980s. It always turns out smooth and yummy. The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic's cravings. -Carol Hanihan, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 10
Steps:
- Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes., Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes., Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.
HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
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.
PAPA'S HOT FUDGE SAUCE
My sister's father-in-law is known for his hot fudge over vanilla ice-cream. He told me that he has tinkered with the recipe and this is the final result. A very silky, thick fudge sauce.
Provided by Caryn
Categories Sauces
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, melt the butter. Add the sugar. Stir with a wooden spoon until incorporated (kind of a loose gold sugar ball).
- Add the 5 squares of semi-sweet chocolate. Stir until melted, and bring to a boil.
- Add the light corn syrup, 1/4 cup Half and Half, and salt. Stir until everything is incorporated but not smooth.
- Bring the chocolate mixture to a boil, stirring constantly so that it doesn't burn.
- Take the saucepan off the burner and immerse in cool water, while continually stirring the chocolate mixture, until the mixture is around room temperature.
- Put the saucepan back on the burner and bring the mixture back to a boil while stirring constantly. Add the vanilla.
- Remove saucepan from burner, and immerse in cool water, while continually stirring the chocolate mixture. The chocolate mixture will be silky in texture.
- Put the saucepan back on the burner to heat up. At this point you may add additional Half and Half to obtain your desired fudge sauce consistency.
- Note: Sauce stores well in the refrigerator (becomes solid). Heat up slowly in the microwave with a little bit of Half and Half to obtain the desired consistency.
- Note: I'm not sure exactly how many it serves though when Papa made it there were 10 of us (7 adults and 3 older kids) and we polished it off.
Nutrition Facts : Calories 327.1, Fat 18.6, SaturatedFat 11.5, Cholesterol 36.1, Sodium 167.7, Carbohydrate 43.2, Fiber 1.1, Sugar 36.9, Protein 1.3
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
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