Mr Petes Chocolate Fudge Sauce Recipes

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MR. PETE'S CHOCOLATE FUDGE SAUCE



Mr. Pete's Chocolate Fudge Sauce image

Featured on Paula Deen's show - "Chocolicious"! Various flavored extracts can be added - mint, rum, etc. Great on ice cream or as a fruit dip.

Provided by JPerez

Categories     Sauces

Time 35m

Yield 4 cups, 32 serving(s)

Number Of Ingredients 6

1 3/4 cups heavy cream
3/4 cup brown sugar
1/4 cup butter, cut into small pieces
2 3/4 cups semi-sweet chocolate chips
1/8 teaspoon sea salt
1 teaspoon vanilla extract

Steps:

  • In a heavy bottomed saucepan over low heat, bring the cream just to a boil.
  • Add the brown sugar and stir just until it dissolves.
  • Add small pieces of butter and mix until completely melted.
  • Add in the chocolate chips. Wait a few 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.
  • *Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

Nutrition Facts : Calories 146.9, Fat 10.6, SaturatedFat 6.5, Cholesterol 21.6, Sodium 29.7, Carbohydrate 14.7, Fiber 0.8, Sugar 12.9, Protein 0.9

HOT FUDGE SAUCE



Hot Fudge Sauce image

I first had this in a coffeehouse in Highwood Illinois in the 60's where my dad, my brother and I used to play folk music on stage. I was 6 or 7 at the time. I used to make this recipe at the Pump Room when I was pastry chef there in a 5 gallon bucket. We served "the World's Smallest Hot Fudge Sundae" (another one of Rich Melman's brilliant ideas) there which used only 2 tablespoons of sauce and still I had to make it every other day!

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup sugar
3 cups cream
1/4 cup light corn syrup
4 ounces unsweetened chocolate
1/4 cup butter
1 tablespoon vanilla extract

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.

CHOCOLATE FUDGE SAUCE



Chocolate Fudge Sauce image

Provided by Food Network

Categories     dessert

Time 12m

Yield 2 cups

Number Of Ingredients 6

1/2 cup very hot brewed coffee
1/2 cup sugar
3/4 cup unsweetened Dutch-processed cocoa
1/2 cup light corn syrup
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Steps:

  • In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
  • Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer.

FAT PETE'S FUDGE



Fat Pete's Fudge image

Flying back from Hawaii this Thanksgiving - and sat by the nicest couple that shared their snacks and a recipe for fudge to die for! He asked me to call it Fat Pete's Fudge if I got it published in honor of him! Thanks to Fat Pete!

Provided by Rita Spangler

Categories     Dessert Recipes     Chocolate Dessert Recipes     Milk Chocolate

Time 1h25m

Yield 72

Number Of Ingredients 7

⅔ cup butter
4 ½ cups white sugar
1 (12 fluid ounce) can evaporated milk
2 (7 ounce) jars marshmallow creme
16 ounces chocolate candy (such as Hershey's®)
2 ½ cups milk chocolate chips
2 cups peanut butter

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.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 26.3 g, Cholesterol 7.6 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 59.3 mg, Sugar 23 g

CHOCOLATE FUDGE SAUCE



Chocolate Fudge Sauce image

Provided by Food Network

Categories     dessert

Time 15m

Yield about 1 1/2 cups

Number Of Ingredients 6

3 tablespoons unsalted butter
1/2 cup water
1/3 cup heavy cream
2 tablespoons honey
1/2 pound bittersweet chocolate, coarsely chopped
2 tablespoons dark rum

Steps:

  • Melt the butter in a medium saucepan. Add the water, cream, and honey and bring to a simmer over moderately high heat. Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top. Let stand until the chocolate melts, 1 minute, then stir until smooth. Stir in the rum.

MISTER PETE'S FUDGE SAUCE



Mister Pete's Fudge Sauce image

This one came from Paula Deen. It looked so easy and good too, so I had to try it on my homemade Vanilla ice cream. We love it and it keeps well if you have any leftover.. We had to make a double recipe to get leftovers!!!! It also is good topping for anglefood or pound cake and cream puffs. Sorry I don't have a picture. I'll try to get one soon.

Provided by Diane Hughes @EricasMa

Categories     Cakes

Number Of Ingredients 6

1 3/4 cup(s) heavy cream
2 3/4 cup(s) semi-sweet chocolate chips
1/2 stick(s) butter
3/4 cup(s) brown sugar, firmly packed
1 teaspoon(s) vanilla extract
1 pinch(es) sea salt

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..

NO FAIL HOT FUDGE SAUCE



No Fail Hot Fudge Sauce image

A quick and easy hot fudge sauce with basic ingredients you probably have on hand. Peanut butter is an unusual ingredient we loved and it does not have an overpowering flavor. Thick and creamy, you're going to want a jar of this in the fridge at all times. Spoon over brownies or an ice cream sundae. It's so good you may eat it...

Provided by cheryl pierce

Categories     Chocolate

Time 10m

Number Of Ingredients 5

2 c confectioners' sugar
1/4 c milk
1 Tbsp (heaping) butter or margarine
1 Tbsp (heaping) cocoa powder
1 Tbsp (heaping) peanut butter

Steps:

  • 1. Mix powdered sugar and cocoa powder in a saucepan.
  • 2. Add milk and stir.
  • 3. Turn on stove burner. Add the butter and peanut butter.
  • 4. Stir, stir, stir. Cook until it's as thick as you like it. NOTE: If it's too thick, add a little more milk. Too thin, add a little more powdered sugar. It will thicken up a little as it cools.
  • 5. Let cool and serve.

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