Hot Fudge Sauce For Cream Puffs With Ice Cream Recipes

HOT FUDGE ICE CREAM TOPPING

Steps:

• In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE

Steps:

• Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
• Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
• Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
• With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
• Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
• Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
• With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
• Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
• Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
• Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

CHOCOLATE-FILLED CREAM PUFFS WITH HOT FUDGE SAUCE

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cover with waxed paper or plastic wrap. Cool for 15 minutes, without stirring. , To serve, spoon chocolate cream filling into cream puffs; replace tops. Top with warmed hot fudge sauce and citrus sugar, white chocolate shavings or confectioners' sugar if desired. Freeze option: Freeze cream puffs in airtight containers for up to 2 months. Thaw at room temperature for 10 minutes. Place cream puffs on a baking sheet. Bake at 375° for 3-4 minutes or until crisp.

SALTED PENUCHE FUDGE SAUCE - ICE CREAM TOPPING RECIPE

Steps:

• In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, milk, butter, and salt to 236°F (113°C) while stirring constantly. This should take 20-25 minutes.
• Pour penuche into the bowl of a stand mixer. Beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract.
• While it is still warm, pour over ice cream and top with nuts. It also goes great drizzled onto cakes, bread pudding, or anything that could use a kick in the pants. Or scoop the penuche fudge topping into airtight glass jars and store in the refrigerator for up to two weeks.

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.

HOT FUDGE CREAM PUFFS

Steps:

• In a medium saucepan, crumble piecrust mix into boiling water; cook and stir vigorously till pastry forms a ball and leaves the side of the pan.
• Remove from heat; cool for 10 min.; add eggs, one at a time, beating with a wooden spoon after each addition till smooth.
• For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet.
• Bake in a 400F oven for 30 to 35 min, or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks. Cut off tops.
• In a small saucepan, heat fudge sauce over low heat, stirring frequently.
• To serve, spoon pie filling into each cream puff; top with whipped topping. Cover with tops of cream puffs, drizzle fudge over each cream puff and sprinkle with pecans.
• The bad news if interested:.
• (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).

HOT FUDGE SAUCE FOR CREAM PUFFS WITH ICE CREAM

Steps:

• In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
• Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container.

SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)

Steps:

• Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.

HOT FUDGE CREAM PUFF SUNDAES

Steps:

• Heat oven to 400 degrees F. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes until puffed and golden brown. Cool away from draft. Cut off tops. Pull out any filaments of soft dough, if desired. Fill with a large scoop of vanilla ice cream and replace tops. Top generously with Hot Fudge Sauce. HOT FUDGE SAUCE: Melt ingredients on low in large pan stirring often. Beat with electric beater after completely melted. Serve over ice cream while warm. Can be stored in airtight container in the refrigerator. Reheat desired portions in microwave in suitable container (15-40 seconds on high, depending on your microwave, until warm).