Chocolate Fudge Sauce With Variations Recipes

CHOCOLATE FUDGE SAUCE

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.

CHOCOLATE FUDGE SAUCE

Steps:

• In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
• Stir occasionally until smooth, 4-5 minutes.
• Whisk in heavy cream until smooth and well blended.
• Serve warm, or cool to room temperature before transferring to an airtight container.
• Store any unused sauce in the refrigerator for up to 3 weeks.

CHOCOLATE FUDGE SAUCE

Steps:

• Melt the butter in a medium saucepan. Add the water, cream, and honey and bring to a simmer over moderately high heat. Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top. Let stand until the chocolate melts, 1 minute, then stir until smooth. Stir in the rum.

CHOCOLATE FUDGE SAUCE WITH VARIATIONS

Steps:

• Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.
• Break the chocolate into the cream. Stir until it is melted and thoroughly combined.
• Stir in the brandy a little at a time, then cool to room temperature.
• For White Chocolate Orange sauce:.
• Heat the cream aned butter with the sugar and orange rind in top of a double boiler, until dissolved,.
• Follow the above recipe to the end, but use White chocolate and orange liqeuer.
• For Coffee Chocolate Fudge:.
• Follow above recipe using the light brown sugar and coffee liquer or rum, Stir in coffe extract at the end.
• Serve sauces over cream filled profiteroles, or ice cream, or anything you choose.

OLD-FASHIONED HOT FUDGE SAUCE

Steps:

• Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
• Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.

HOT FUDGE SAUCE

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.