Simple Hot Fudge Sauce Recipes

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HOT FUDGE RECIPE



Hot Fudge Recipe image

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

Categories     Condiment     Dessert

Number Of Ingredients 7

¼ cup unsalted butter
4 ounces bittersweet baking chocolate (or ⅔ cup semisweet chocolate chips)
8 ounces evaporated milk (or half and half)
¾ cup granulated sugar
6 to 8 tablespoons unsweetened cocoa powder (depending on how chocolate-y you want the hot fudge)
¼ teaspoon salt
2 teaspoons vanilla extract

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

3-INGREDIENT HOT FUDGE SAUCE



3-Ingredient Hot Fudge Sauce image

Serve this sauce over our Grasshopper Ice-Cream Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1 cup heavy cream
1/2 cup light corn syrup
12 ounces finely chopped semisweet chocolate

Steps:

  • In a medium saucepan over medium heat, bring cream and corn syrup just to a boil, stirring, until syrup has liquefied, about 2 minutes. Remove from heat; whisk in chocolate until melted. Serve hot.

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