Hot Fudge Sauce Out Of This World Recipes

HOT FUDGE SAUCE--OUT OF THIS WORLD!

Hot Fudge Sauce--Out of This World! image

This came from my niece years ago and is the very best sauce I have had. It is thick and chocolaty (if that's a word). It is easy to make and you don't have to worry too much about any lumps because you put it through a sieve when done. It is so creamy. Put some in a pretty jar and give as a gift with an handmade tag.

Provided by Mimi in Maine

Categories Sauces

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 cup butter (a must)
2/3 cup cocoa
6 tablespoons flour
2 cups granulated sugar
2 cups milk
2 teaspoons vanilla

Steps:

In a 2 quart saucepan mix the sugar, flour, cocoa together.
Add the butter and milk.
On a medium heat bring to a low boil and cook till thick, whisking all the time as you don't want it to stick and burn.
Cook about an extra 1/2 to 1 minute.
Remove from heat and add the vanilla.
Put through a sieve to get any would-be lumps out.
Result is a creamy, thick sauce.

Nutrition Facts : Calories 880.7, Fat 33.1, SaturatedFat 19.9, Cholesterol 89.2, Sodium 301.5, Carbohydrate 140.4, Fiber 3.4, Sugar 114.4, Protein 9.3

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

Ingredients

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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