"BAILEY'S HOT FUDGE SAUCE"
This recipe is from "Bailey's" of Boston. Long gone ice cream parlor but had great hot fudge sauce!
Provided by Verelucky
Categories Sauces
Time 30m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Over medium low heat melt butter and chocolate squares, take off heat.
- Add 1/3 of the sugar and 1/3 of the evaporated milk, mix with a whisk until smooth.
- Add remaining sugar and milk, stir until smooth.
- Return to heat and simmer for 8 to 10 minutes.
- Pour into canning jars or other container, let cool and close jar. Note: This is not a canning recipe, the canning jars are just a cute way to give it as a gift.
- Recipe can be doubled.
Nutrition Facts : Calories 1145.6, Fat 68.3, SaturatedFat 42.9, Cholesterol 149.4, Sodium 514.7, Carbohydrate 137.9, Fiber 4.8, Sugar 117.7, Protein 10.7
EASY BAILEY'S HOT FUDGE SAUCE
Provided by Ann
Time 8m
Number Of Ingredients 7
Steps:
- Put all ingredients in a small mixing bowl and stir to mix.
- Microwave on high for 2 minutes, then stir and stir and stir until all the chocolate is melted and everything is well mixed. If needed, microwave another 30 seconds and stir again.
- Spoon warm sauce over ice cream, cakes or other desserts. Store leftovers in sealed 1/2-pint jars in the fridge.
BAILEY'S HOT FUDGE SAUCE
Hot fudge sauce has never tasted as good as this dark chocolate and Bailey's homemade sauce!
Provided by Meghan Y.
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium-high heat, bring heavy cream, corn syrup, brown sugar, cocoa powder, salt and half of the dark chocolate chips to a boil. Reduce the mixture to a simmer and cook for 5 minutes, stirring constantly.
- Remove from heat and add the rest of the chocolate, butter, vanilla extract and Bailey's Irish Cream. Stir together until the mixture is smooth. Let cool for approximately 20 to 30 minutes to thicken.
- Store in an airtight container. To reheat, warm in the microwave for 45 seconds to 1 minute.
BAILEY'S HOT FUDGE SAUCE - EMPLOYEE DIRECTIONS
Bill Kates supplied this recipe as he made it on his very first job when he moved to Boston. He took the job as a soda jerk because he loved the Hot Fudge Sauce at Bailey's Ice Cream Parlor of Boston, Mass. I found the recipe inside his review of Recipe#202009 #202009, and was surprised he had not posted this version himself. Hot Fudge is serious in our family, so I made both the version Bill K made on the job and Recipe#202009. The result of my taste test war? Whatever chocolate you use, that quality will determine the quality of your sauce; skimp, and the taste suffers. I used Hershey's cocoa powder by accident when I made this version, and the distinctive Hershey's taste came through loud and clear. Except for the chocolate source, the end result of both recipes came out about the same. I prefer working in a double boiler because it is easier to keep the chocolate from getting too hot.
Provided by KateL
Categories Sauces
Time 15m
Yield 300 ml
Number Of Ingredients 3
Steps:
- Set up double boiler so that bottom of double boiler insert does not touch the water. Put insert on top and begin heating bottom water to medium heat.
- Put powdered Dutch cocoa and sugar in the double boiler, and stir together. While stirring, SLOWLY add cream as you continue to stir. getting all the lumps out.
- Continue stirring until thoroughly heated, about 6-8 minutes for this small amount.
- Serve immediately. Refrigerate unused portion.
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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- Heat milk, sugar, and salt in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Do not let boil.
- In a separate medium bowl, lightly whisk egg yolks. Pour about half of the warm milk into the bowl with the egg yolks, whisking while you do so. Pour the egg/milk mixture back into the saucepan with the rest of the milk.
- Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon and/or reaches 160 degrees.
- Pour the heavy cream into a separate large bowl. Strain the egg/milk mixture into the heavy cream and stir to combine. Stir in Baileys Irish Cream. Cover with plastic wrap and place in the fridge for at least 4 hours.
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