Sweet Essentials The Ultimate Hot Fudge Sauce Recipes

HOT FUDGE SAUCE

Steps:

• Add chocolate, half and half, and cubed butter to a heatproof bowl set over a saucepan filled with simmering water.
• Stir chocolate mixture as it melts, it will be lumpy and grainy at first, but will come together once chocolate is fully melted. Stir until smooth.
• Remove from heat and stir in light corn syrup and vanilla extract.
• Use immediately or store for later use. Hot fudge will keep in the fridge for several weeks.
• To reheat, microwave in 30 second bursts and stir until smooth.

HOT FUDGE RECIPE

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.

SWEET ESSENTIALS: THE ULTIMATE HOT FUDGE SAUCE

Steps:

• 1. PREP/PREPARE
• 2. The Dairy For this recipe you get to control the fat content, you can use whipping cream, heavy cream, half & half or whole milk. As a matter of fact, you could use lactose free, or almond milk. It is up to you... choose wisely.
• 3. The Sugar Sugar is a sticking point for some folks, and rightly so. It is not one of the healthiest products you can put into your body. With that said, white granulated sugar is the most common product used in making this hot fudge; however, I usually make it with palm or coconut sugar.
• 4. Longevity If placed in the fridge using a good container, it should last 3 - 4 weeks. Assuming that you do not eat it all first.
• 5. Gather your ingredients (mise en place).
• 6. Add the dry ingredients to a saucepan and whisk together.
• 7. If the cocoa has a few lumps in it, no worries, they will dissolve nicely during the cooking process.
• 8. Bring the heat to medium, and add the cream, or whatever dairy you are using.
• 9. Stir to combine, and then bring up to a simmer. Continue to simmer for about 5 - 7 minutes.
• 10. Add the butter whisk to combine, and then continue to simmer until the sauce begins to thicken, about 5 - 7 minutes.
• 11. Remove from the heat and add the vanilla.
• 12. Store in a covered container in the fridge, and warm up before using.
• 13. PLATE/PRESENT
• 14. A hot-fudge sundae is the obvious choice; however, how about drizzled over some fresh fruit, or even added to your morning coffee. Enjoy.
• 15. Keep the faith, and keep cooking.