Honey 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.

HOT FUDGE SAUCE

Steps:

• Put the chocolate, butter and corn syrup in a medium microwave-safe bowl. Microwave for 30-second increments, stirring, until the chocolate is melted and the mixture is smooth. Serve warm over ice cream, pound cake or berries if using.

BEST HOT FUDGE SAUCE

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

HONEY FUDGE SAUCE

Steps:

• In a heavy saucepan, combine the chips, honey, butter and salt. Cook and stir over low heat until chips are melted; stir until smooth. Gradually stir in milk and vanilla; heat through, about 2 minutes (do not boil).

AWESOME HONEY FUDGE CAKE

Steps:

• Cake Batter:.
• In a large bowl, cream together butter, 1/4 cup sugar, honey, and salt until light and fluffy.
• In a small bowl, combine cocoa and 1/3 cup water. Add to the creamed mixture, blending well. Add cake flour alternately with 1 cup water; beat well after each addition.
• In a small dish, combine baking soda and 2 tablespoons water. Stir into the batter.
• In separate bowl, beat egg whites until frothy. Gradually beat in 3/4 cup sugar. Fold gently into cake batter. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
• Bake in preheated 350 degree oven about 50 minutes or until cake tests done. Remove and place on wire rack to cool. When completely cool, spread cake with the caramel pecan topping. Then pour hot chocolate glaze over topping. Allow to cool and set before serving.
• Caramel Pecan Topping:.
• In a heavy 2-qt. saucepan, combine brown sugar, flour, egg yolks, milk, and butter. Cook over medium heat, stirring occasionally, until thick -- about 15 minutes. Remove from heat and stir in chopped pecans. Cool.
• Chocolate Glaze:.
• In heavy 2-qt. saucepan, combine chopped, square unsweetened chocolate with sugar, butter,milk, and salt. Cook over medium heat, stirring contstantly until mixture boils for 1 minute. Remove from heat and stir in vanilla. Immediately pour this glaze evenly over the Caramel Pecan Topping. Work quickly as the glaze hardens rapidly.

ST. JOHN'S HONEY FUDGE FROM THE ISLE OF MAN

Steps:

• Boil the sugar, chocolate, salt and milk for five minutes, stirring constantly.
• Add the honey, keep stirring, and cook to a soft-ball stage (230 - 240 deg. F).
• Remove from heat and stir in the butter.
• Let stand about 5 minutes, then beat until smooth & creamy and pour into an 8" square buttered pan.
• Cut when firm.

HOT FUDGE SAUCE

Steps:

• In a double boiler over low heat, melt the chocolate chips with the coffee. Whisk in the butter and stir until melted. Whisk in the cream and beat until combined and glossy. Remove from heat. Beat in the Armagnac and serve over very rich ice cream immediately.