Rich And Gooey Hot Fudge Sauce Recipes

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BEST HOT FUDGE SAUCE



Best Hot Fudge Sauce image

The Best Hot Fudge Sauce is easy to make and beats store bought options. It turns out thick, gooey, fudgy and delicious-perfect every time!

Provided by Rachel Farnsworth

Categories     Dessert

Time 15m

Number Of Ingredients 6

1/2 cup salted butter
1/3 cup unsweetened cocoa powder
2/3 cup milk chocolate chips
2 cups granulated sugar
12 ounce can evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
  • Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
  • Remove from heat and add vanilla.
  • Pour the mixture into a blender and blend the mixture for 2 whole minutes.
  • Serve immediately or pour into a heat safe airtight container to store.

Nutrition Facts : ServingSize 2 tablespoons, Calories 146 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 21 g

RICH AND GOOEY HOT FUDGE SAUCE



Rich and Gooey Hot Fudge Sauce image

If you like your hot fudge a little more decadent, use all semi-sweet instead of the milk chocolate. Natural cocoa powder can be used, but will change the flavor somewhat. A simple recipe like this demands the best quality ingredients you can afford. Recipe by Liz Gutman of Liddabit Sweets in Brooklyn NY, as posted at Serious Eats. http://bit.ly/aL4L6X

Provided by DrGaellon

Categories     < 15 Mins

Time 15m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 9

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened dutch cocoa
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
3 ounces semisweet chocolate, finely chopped
3 ounces milk chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • In a medium pot, bring cream, corn syrup, brown sugar, cocoa and salt to a boil. Add semi-sweet chocolate and stir over moderate heat until fully melted.
  • Reduce heat to low and simmer 5 minutes. Off heat, add milk chocolate, butter and vanilla, and stir until melted and smooth. Cool to warm, and serve over ice cream, cake or anything you like. Cool to room temperature before refrigerating in an air tight container; will keep 1 week. Reheat before using.

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