HOT FUDGE RECIPE
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
Number Of Ingredients 7
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
HOT FUDGE MILKSHAKES
Provided by Valerie Bertinelli
Categories beverage
Time 45m
Yield Two 16-ounce milkshakes
Number Of Ingredients 13
Steps:
- Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
- Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.
DORIS'S SALTY HOT FUDGE
This recipe came to The Times from Doris Muramatsu, a musician with the band Girlyman. It takes about 15 minutes to make and is particularly terrific over ice cream with some spicy pecans chopped on top. It is also an easily made token of true friendship and cheer: pour some into small jars and give it to friends.
Provided by Kim Severson
Categories quick, sauces and gravies, dessert
Time 10m
Yield About a pint and a half
Number Of Ingredients 7
Steps:
- In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn't burn.
- Add the cocoa, sugar and 3/4 cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
- Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 138 milligrams, Sugar 14 grams, TransFat 0 grams
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
GHIRARDELLI'S SIGNATURE HOT FUDGE SAUCE
Make and share this Ghirardelli's Signature Hot Fudge Sauce recipe from Food.com.
Provided by dojemi
Categories Sauces
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the chocolate, butter, sugar, water and corn syrup.
- Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.
- When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
- Remove the thickened sauce from the heat and stil in the vanilla extract.
- Store covered in the refregerator.
- To reheat, place in a small microwave-safe bowl.
- Microwave on medium 6-8 minutes, stirring after the first 3 minutes.
Nutrition Facts : Calories 455.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 95.7, Carbohydrate 91.5, Sugar 80.8, Protein 0.1
HOT FUDGE AND SALTED CHOCOLATE BITS SUNDAE
Sundaes are the chamber music of the dessert world. Their composition and construction follow the contours of grand works, but mostly they're played out in miniature, their delights designed to be shared by a duet or an audience of one, long spoon in hand. The composition of this sundae is classic. There's ice cream - the flavors of your choice in whatever quantities you want; sauce -homemade hot fudge sauce based on dark chocolate (not chips, please); fresh whipped cream; and two different add-ins, toasted slivered almonds and chopped chocolate bits. It's the bits that are the big surprise - they're bittersweet chocolate and salt, melted together, frozen and then cut into morsels. The salt is unexpected, but not dissonant - it's what brings out the best in the sundae's other players.
Provided by Dorie Greenspan
Categories ice creams and sorbets, dessert
Time 20m
Yield 4 sundaes.
Number Of Ingredients 10
Steps:
- To make the bits: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt, stir to blend and then, using a spatula, spread the chocolate on the plastic, making a layer that's 1/8-inch thick (shape doesn't matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When you're ready to make the sundaes, chop the chocolate into bite-size bits.
- To make the sauce: Put the chocolate, cream, corn syrup and sugar in a medium pan over medium-low heat. Cook, stirring constantly, until the chocolate melts and comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two, then scrape it into a heatproof container. Use immediately, or cover and refrigerate until needed.
- To make the sundaes: If necessary, warm the fudge sauce in a double boiler, or microwave on low. For each sundae, sprinkle some salted chocolate bits and almonds in the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream, some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream, fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately with a long spoon.
Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 33 grams, Carbohydrate 121 grams, Fat 74 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 38 grams, Sodium 497 milligrams, Sugar 103 grams, TransFat 0 grams
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