Sunday School Fudge Recipes

HOT FUDGE SUNDAE

Steps:

• Put everything except the vanilla in a pot and bring it to a boil, then turn down to a simmer. Continue cooking until it looks like it is broken and separating; this will take about 30 minutes. Take it off the heat, whisk in the vanilla, and 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.

HOT FUDGE SUNDAES

Steps:

• In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
• Scoop ice cream into serving dishes top with sauce and toppings of you choice

HOT FUDGE SUNDAES

Steps:

• In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.

CLASSIC HOT FUDGE SUNDAE

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

SUNDAY SCHOOL FUDGE

Steps:

• Blend confectioners sugar, cream cheese, vanilla, melted chocolate, and salt together with an electric mixer until smooth. (You can also put all the ingredients together in a heavy plastic bag, and squish with your hands until well combined.)
• Press into a 8 x 5.25 x 1 1/2 foil pan. Top with red and green sprinkles. Let harden before eating.