Cocoa Fudge Sauce Recipes

CHOCOLATE FUDGE SAUCE

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.

COCOA FUDGE SAUCE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add cocoa and whisk until smooth. Gradually add cream. Stir in sugars and salt. Simmer until mixture is smooth and sugars dissolve, about 3 minutes. (Can be prepared 1 week ahead. Refrigerate. Rewarm by stirring over medium-low heat.)

HOT FUDGE SAUCE

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.

FUDGE SAUCE

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.

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.

SUE'S HOT FUDGE SAUCE

Steps:

• Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

EASY COCOA FUDGE

Steps:

• In a small saucepan heat together butter and water just until boiling, stirring to melt butter.
• Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl.
• Add melted butter mixture.
• Stir until well blended.
• Stir in chopped nuts.
• Turn into a buttered 8x8x2 inch pan.
• Chill several hours.
• Cut into squares.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.