Hot Fudge Milkshakes Recipes

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BEST HOT FUDGE SAUCE



Best Hot Fudge Sauce image

A friend of my mother-in-law shared this easy recipe with me years and years ago.

Provided by Carla A.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Yield 22

Number Of Ingredients 6

2 cups semisweet chocolate chips
1 cup butter
4 cups confectioners' sugar
2 ⅔ cups evaporated milk
1 teaspoon vanilla extract
⅛ teaspoon salt

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.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 105.3 mg, Sugar 33.3 g

15-MINUTE OLD-FASHIONED HOT FUDGE RECIPE



15-Minute Old-Fashioned Hot Fudge Recipe image

This rich, old-fashioned-style ice cream topping recipe originally comes from the candy shop at the Old Occidental Hotel in Muskegon, Michigan.

Provided by John Mitzewich

Categories     Dessert     Sauce

Time 45m

Number Of Ingredients 6

2 cups granulated sugar
1/4 cup all-purpose flour
2/3 cup cocoa powder
2 cups milk
4 tablespoons unsalted butter
2 teaspoons vanilla extract

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).

Nutrition Facts : Calories 320 kcal, Carbohydrate 60 g, Cholesterol 20 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 30 mg, Sugar 53 g, Fat 8 g, ServingSize 3 servings, UnsaturatedFat 0 g

SUE'S HOT FUDGE SAUCE



Sue's Hot Fudge Sauce image

Decadent thick and delicious hot fudge sauce. Simple to make and so much better than store-bought!

Provided by Lisa Kreft

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 11m

Yield 16

Number Of Ingredients 5

1 cup butter
⅓ cup unsweetened cocoa powder
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 40.9 g, Cholesterol 37.4 mg, Fat 13.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 8.5 g, Sodium 107.2 mg, Sugar 39.9 g

2-INGREDIENT HOT FUDGE



2-Ingredient Hot Fudge image

Here's another post for our series of 2-Ingredient Wonders, featuring recipes involving only 2 ingredients and very little effort.

Categories     dessert     main dish

Time 4m

Yield 12 servings

Number Of Ingredients 2

1 can (14 Oz. Size) Sweetened Condensed Milk
1 1/2 c. Semisweet Chocolate Chips

Steps:

  • Pour the chocolate chips into a microwave-safe bowl. Pour the sweetened condensed milk over the top of the chocolate chips. Microwave for 2 minutes on high. Then stir briskly to melt the chocolate chips into the sweetened condensed milk. If there are still lumps, microwave for 1 more minute, and stir briskly again.Serve the hot fudge warm over ice cream, pound cake, fresh berries, fingers ...Note: This method can also be done on the stovetop.

HOT FUDGE RECIPE



Hot Fudge Recipe image

This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you'll never buy store bought again! So much better! Yield: 2 cups

Provided by Trish - Mom On Timeout

Categories     Condiment     Dessert

Number Of Ingredients 7

¼ cup unsalted butter
4 ounces bittersweet baking chocolate (or ⅔ cup semisweet chocolate chips)
8 ounces evaporated milk (or half and half)
¾ cup granulated sugar
6 to 8 tablespoons unsweetened cocoa powder (depending on how chocolate-y you want the hot fudge)
¼ teaspoon salt
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 52 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOT FUDGE MILKSHAKES



Hot Fudge Milkshakes image

Provided by Valerie Bertinelli

Categories     beverage

Time 45m

Yield Two 16-ounce milkshakes

Number Of Ingredients 13

3 cups vanilla bean ice cream
1 cup whole milk
Homemade Chocolate Sauce (see recipe below)
Whipped cream and maraschino cherries, for garnish
Sweet and Salty Peanuts (see recipe below)
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 tablespoon agave syrup
Kosher salt
1 1/2 cups raw red skinned peanuts

Steps:

  • Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
  • Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
  • Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  • Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.

NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE



No-Churn Olive Oil Ice Cream With Hot Fudge image

At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn't require an ice-cream maker. Instead, a sweetened condensed milk base, flavored with olive oil, is lightened with whipped cream and frozen. Once this fluffy mass is firm and scooped, the silky texture will make you think: Why does anyone churn at all? The hot fudge sauce, with its chewy texture and deep, chocolaty flavor, is as easy to make and uses up the other half of a 14-ounce can of sweetened condensed milk.

Provided by Eric Kim

Time 3h25m

Yield 1 quart ice cream and 3/4 cup sauce

Number Of Ingredients 8

2/3 cup sweetened condensed milk (7 ounces)
2 tablespoons fruity extra-virgin olive oil (see Tip)
3/4 teaspoon kosher salt (Diamond Crystal)
1 1/2 cups heavy cream
2/3 cup sweetened condensed milk (7 ounces)
2 ounces bittersweet chocolate, coarsely chopped (1/2 cup)
1/4 teaspoon kosher salt (Diamond Crystal)
1 tablespoon fruity extra-virgin olive oil

Steps:

  • Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
  • In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
  • Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
  • Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
  • Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
  • To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.

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