Marshmallow Hot Fudge Sauce Recipes

MARSHMALLOW CREME-HOT FUDGE SUNDAES

Marshmallow Creme-Hot Fudge Sundaes image

Provided by Bon Appétit Test Kitchen

Categories Coffee Milk/Cream Chocolate Dessert Valentine's Day Quick & Easy Mother's Day Frozen Dessert Summer Anniversary Birthday Party Simmer Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

12 ounces semisweet chocolate, chopped
1 teaspoon unsweetened cocoa powder
1/2 teaspoon instant espresso or coffee
1 cup plus 2 tablespoons heavy cream
6 tablespoons marshmallow creme
Vanilla ice cream

Steps:

Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. DO AHEAD:Can be made 3 days ahead. Let cool, cover, and chill. Rewarm before serving.
Serve warm sauce over ice cream.

MARSHMALLOW-HOT FUDGE SAUCE

Marshmallow-Hot Fudge Sauce image

This decadently thick sauce is perfect if you're nostalgic for the incredibly thick hot fudge sauce served in old-fashioned ice cream parlors, many of which are disappearing. I was inspired to use airy marshmallows (which hopefully won't be disappearing anytime soon) as a foundation by the sauce served at Edy's, a well-loved ice cream fountain in Berkeley, California, that (sadly) no longer exists.Warning: This sauce is very, very thick!

Yield makes 2 cups (500 ml)

Number Of Ingredients 5

Ingredients

2/3 cup (160 ml) milk (whole or low-fat)
2 tablespoons (30 g) salted butter
30 large marshmallows (185 g)
8 ounces (230 g) bittersweet or semisweet chocolate, finely chopped
1/4 teaspoon vanilla extract

Steps:

Warm the milk and butter in a medium saucepan. Add the marshmallows and cook over low heat, stirring constantly, until they've melted. Remove from the heat and add the chocolate pieces. Let stand for 30 seconds, then stir until smooth. Add the vanilla. Serve warm.
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat. If the sauce becomes too thick, stir in a few spoonfuls of milk.

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