Cocoa Fudge Sauce Recipes

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.

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.

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.

15-MINUTE OLD-FASHIONED HOT FUDGE RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, whisk together the sugar, flour, and cocoa powder.
• In a medium saucepan over medium heat, combine the milk, butter, and vanilla. Cook, stirring, until the butter has melted.
• Add sugar mixture to the milk mixture while constantly whisking.
• Bring to a boil, stirring constantly until thick and smooth, about 5 minutes.
• Remove the pan from the heat, transfer the sauce to a bowl, and let it cool completely.
• Use right away or cover and refrigerate (once refrigerated, it will last for a week).

HOT FUDGE SAUCE

Steps:

• In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.

OLD FASHIONED HOT FUDGE SAUCE

Steps:

• Add all ingredients to a small saucepan.
• Heat over medium heat, whisking constantly until the mixture boils and thickens.
• Serve over ice cream. Cool, cover and store in the refrigerator.

CHOCOLATE FUDGE SAUCE

Steps:

• Combine the butter, cream, syrup, sugar and cocoa in a small saucepan.
• Bring the mixture it to a simmer. Keep stirring for 3 minutes or until everything has melted.
• Remove from the heat and stir in the chocolate and vanilla.
• Once the mixture has cooled, drizzle over your favourite ice cream.

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.)

COCOA HOT FUDGE SAUCE

Steps:

• In a 2 quart saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth.
• Turn heat on stove to medium and stirring occasionally, bring to a boil.
• Stir in butter and continue to boil until sauce thickens, about 5 minutes.
• Remove from heat, stir in vanilla and salt. Let cool for 5 minutes before serving over ice cream. Store in container in the refrigerator. To reheat, microwave for 30 seconds at a time until warm.

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.