HOT FUDGE RECIPE
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
Number Of Ingredients 7
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 SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
- Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
RAVE REVIEWS HOT FUDGE SAUCE
A very smooth sauce. Keeps good in fridge. I made this one day for a treat, now it's considered a "staple". Tastes SO good!!
Provided by MizzNezz
Categories Sauces
Time 13m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan melt butter and chocolate.
- Add sugar, ev.
- milk, corn syrup, and vanilla.
- Bring to a boil.
- Boil for 1 1/2 minutes.
- Remove from heat.
- Let cool about 10 minutes.
- serve over ice cream.
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- Measure half and half into a medium-size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's boiling. Make sure to use a largeenough container to allow the liquid to boil without rising over the top.
- Immediately pour over contents into a standard blender container and cover with the blender center cap removed. Holding several thicknesses of paper toweling over the center hole (to allow the steam to escape), blend on medium-high speed for 1 minute. Remove cover carefully and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. The sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
- Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.
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