10 Minute Chocolate Fudge Topping Recipes

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CHOCOLATE FUDGE SAUCE



Chocolate Fudge Sauce image

This chocolate fudge sauce recipe is simple to make and can be used for many desserts. Choose between chocolate and cocoa powder, and add your own twist!

Provided by Michelle Minnaar

Categories     Dessert

Time 20m

Number Of Ingredients 7

30g (2 tbsp) butter
150ml (2/3 cup) double cream
170g (1/2 cup) golden syrup
50g (1/4 cup) brown sugar
20g (1/4 cup) cocoa powder
170g (6oz) 70% dark chocolate, chopped
2.5ml (1/2 tsp) vanilla extract

Steps:

  • Combine the butter, cream, syrup, sugar and cocoa in a small saucepan.
  • Bring the mixture it to a simmer. Keep stirring for 3 minutes or until everything has melted.
  • Remove from the heat and stir in the chocolate and vanilla.
  • Once the mixture has cooled, drizzle over your favourite ice cream.

Nutrition Facts : ServingSize 30ml, Calories 97 calories, Sugar 7.8 g, Sodium 4.4 mg, Fat 6.1 g, SaturatedFat 3.7 g, TransFat 0.1 g, Carbohydrate 10.3 g, Fiber 1 g, Protein 0.9 g, Cholesterol 9.5 mg

CHOCOLATE FUDGE SAUCE



Chocolate Fudge Sauce image

I use Golden Syrup for the Chocolate Fudge Sauce. However, if you can't find it, light corn syrup or light agave nectar will work well, too. Although Dark Chocolate with 70% cocoa content may seem a little too dark for any milk chocolate lover's liking, that is not the case-I find it works perfectly, especially since it is diluted a bit by the cream and the other ingredients. 70% cocoa content is ideal, but if you don't have that on hand, use whatever you have- I wouldn't go below 64% cocoa content, though.

Provided by Sophisticated Gourmet

Categories     Chocolate

Time 10m

Number Of Ingredients 7

3.5 oz / 100g dark chocolate with 70% cocoa content, finely chopped
2 Tablespoons / 15g unsweetened cocoa powder (natural or dutch-processed)
⅓ cup / 116g golden syrup (I use Lyle's) / light corn syrup / light agave nectar
⅓ cup / 75g heavy cream or double cream
⅓ cup / 30g confectioners' (Powdered) sugar
½ teaspoon pure vanilla extract
Pinch fine-grain sea salt

Steps:

  • Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
  • With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar, vanilla, and pinch of salt.
  • Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you're not sharing!). Re-warm before serving.

Nutrition Facts : Calories 86 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Tablespoon, Sodium 16 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

HOT FUDGE RECIPE



Hot Fudge Recipe image

This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you'll never buy store bought again! So much better! Yield: 2 cups

Provided by Trish - Mom On Timeout

Categories     Condiment     Dessert

Number Of Ingredients 7

¼ cup unsalted butter
4 ounces bittersweet baking chocolate (or ⅔ cup semisweet chocolate chips)
8 ounces evaporated milk (or half and half)
¾ cup granulated sugar
6 to 8 tablespoons unsweetened cocoa powder (depending on how chocolate-y you want the hot fudge)
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
  • Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
  • Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
  • Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
  • Remove from heat and stir in vanilla extract.
  • Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 52 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

10 MINUTE CHOCOLATE FUDGE TOPPING



10 Minute Chocolate Fudge Topping image

This is such a decadent fudge topping that has an almost "caramel-like" quality to it. It's so good on ice cream - or just eaten by the spoonful! There's no excuse to buy the jarred kind that's filled with preservatives when it's this easy to prepare yourself. Just throw 4 ingredients into a big pot and stir it constantly while boiling for about 8 minutes and you're ready to go. Easy peasy!

Provided by Simply Fresh Cooking

Categories     Dessert

Time 10m

Yield 1 3/4 Cups, 14 serving(s)

Number Of Ingredients 4

1 (12 ounce) can evaporated milk
1 cup granulated sugar
1/2 cup salted butter (or 1 stick)
3 semi-sweet chocolate baking squares

Steps:

  • Place all ingredients in a large pot over high heat (there aren't many ingredients, but a large pot will help to prevent the chocolate from splattering everywhere as it boils). Bring to a boil and stir the mixture constantly for 8-10 minutes. Cover and refrigerate any unused fudge topping.
  • The fudge topping will become firm in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. Or reheat in the microwave - start with 30 seconds; stir, then continue heating and stirring in 10 second increments until desired temperature is reached.
  • 1 serving equals 2 tablespoons.

Nutrition Facts : Calories 175.2, Fat 10.2, SaturatedFat 6.4, Cholesterol 24.5, Sodium 84.5, Carbohydrate 20.6, Fiber 0.4, Sugar 17.6, Protein 2

HOT FUDGE SAUCE



Hot Fudge Sauce image

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

2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup light brown sugar
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
2 ounces bittersweet chocolate in small pieces
1 1/4 cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)
1/2 teaspoon vanilla extract

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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