Mister Petes Fudge Sauce Recipes

MR. PETE'S CHOCOLATE FUDGE SAUCE

Steps:

• In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

HOT FUDGE SAUCE

Steps:

• Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.

MISTER PETE'S FUDGE SAUCE

Steps:

• In a heavy bottom saucepan or a double boiler heat the cream and add brown sugar. Stir till melted.
• Cut the butter into small pieces and add to the cream and stir to melt.
• When the butter is melted add the chocolate chips.
• Remove from tne heat and allow to sit for 15 min. before stirring. Then stir in the salt and vanilla.
• The sauce will thicken as it sits. Store leftovers in a glass jar in the fridge for 1 week. Can be frozen if you pack it air tight.
• This makes 4 cups of sauce. Also good with butterscotch chips. One lady even said she used evaporated (canned) milk instead of cream and it was still wonderful..

FAT PETE'S FUDGE

Steps:

• Grease a 9x13-inch baking pan. Set aside.
• Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.