Dark Fudge Sauce Recipes

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DARK CHOCOLATE FUDGE SAUCE



Dark Chocolate Fudge Sauce image

Categories     Chocolate     Sauce     Winter     Dessert

Number Of Ingredients 6

1 1/4 cups Sugar
2/3 cup milk
1/4 teaspoon Salt
1/3 cup unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons Butter, unsalted, cut into 8 pieces and chilled

Steps:

  • 1. Heat sugar, milk and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5-6 minutes. Reduce heat to low, add cocoa, and whisk until smooth

DARK HOT FUDGE SAUCE



Dark Hot Fudge Sauce image

Categories     Sauce     Chocolate     Dairy     Dessert     Quick & Easy     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 7

2/3 cup heavy cream
3/4 cup firmly packed brown sugar
2 ounces unsweetened chocolate, chopped fine
2 tablespoons unsalted butter
2 tablespoons light syrup
1 1/2 teaspoons vanilla
1/8 teaspoon salt

Steps:

  • In a small heavy saucepan heat heavy cream and sugar over moderate heat, stirring, until sugar is dissolved. Add chocolate, butter, and corn syrup and continue to cook, stirring, just until smooth. Bring mixture to a boil over moderate heat and boil 8 minutes. Remove pan from heat and stir in vanilla and salt. Sauce keeps, covered and chilled, 3 weeks. Let sauce cool completely before covering (any condensation will make it grainy). Reheat sauce, uncovered, over simmering water in a double boiler. Serve sauce hot over ice cream.

DARK FUDGE SAUCE



Dark Fudge Sauce image

Wonderful served hot over ice cream (don't forget to sprinkle some salted peanuts on top!) or drizzled over pound cake and fruit. Then again, there is the option of just eating it straight off the spoon.

Provided by evelynathens

Categories     Sauces

Time 16m

Yield 1 cup (approximately)8

Number Of Ingredients 7

2/3 cup heavy cream
1/2 cup firmly packed dark brown sugar
2 ounces best-quality bittersweet chocolate or 2 ounces semisweet chocolate, chopped fine
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 1/2 teaspoons vanilla
1/8 teaspoon salt

Steps:

  • In a small saucepan heat heavy cream and sugar over medium heat, stirring, until sugar dissolves; add chocolate, butter and corn syrup and continue to cook, stirring, just until smooth; bring mixture to a boil over medium heat and boil 8 minutes; remove pan from heat and stir in vanilla and salt.
  • Can be kept for up to 3 weeks in the refrigerator, just make sure it has cooled completely before covering as any condensation will make it grainy; reheat sauce, uncovered, over simmering water in a double-boiler.
  • Serve sauce hot over ice cream.

Nutrition Facts : Calories 1308.7, Fat 81.9, SaturatedFat 51.1, Cholesterol 278.5, Sodium 424.9, Carbohydrate 146.1, Sugar 118.6, Protein 3.5

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