Sweet Essentials The Ultimate Hot Fudge Sauce Recipes

BEST HOT FUDGE SAUCE

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

BEST HOT FUDGE SAUCE

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.

HOT FUDGE SAUCE

Steps:

• Add chocolate, half and half, and cubed butter to a heatproof bowl set over a saucepan filled with simmering water.
• Stir chocolate mixture as it melts, it will be lumpy and grainy at first, but will come together once chocolate is fully melted. Stir until smooth.
• Remove from heat and stir in light corn syrup and vanilla extract.
• Use immediately or store for later use. Hot fudge will keep in the fridge for several weeks.
• To reheat, microwave in 30 second bursts and stir until smooth.

BONBON'S HOT FUDGE SAUCE

Steps:

• Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm.

HOT FUDGE SAUCE

Steps:

• Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

SWEET ESSENTIALS: THE ULTIMATE HOT FUDGE SAUCE

Steps:

• 1. PREP/PREPARE
• 2. The Dairy For this recipe you get to control the fat content, you can use whipping cream, heavy cream, half & half or whole milk. As a matter of fact, you could use lactose free, or almond milk. It is up to you... choose wisely.
• 3. The Sugar Sugar is a sticking point for some folks, and rightly so. It is not one of the healthiest products you can put into your body. With that said, white granulated sugar is the most common product used in making this hot fudge; however, I usually make it with palm or coconut sugar.
• 4. Longevity If placed in the fridge using a good container, it should last 3 - 4 weeks. Assuming that you do not eat it all first.
• 5. Gather your ingredients (mise en place).
• 6. Add the dry ingredients to a saucepan and whisk together.
• 7. If the cocoa has a few lumps in it, no worries, they will dissolve nicely during the cooking process.
• 8. Bring the heat to medium, and add the cream, or whatever dairy you are using.
• 9. Stir to combine, and then bring up to a simmer. Continue to simmer for about 5 - 7 minutes.
• 10. Add the butter whisk to combine, and then continue to simmer until the sauce begins to thicken, about 5 - 7 minutes.
• 11. Remove from the heat and add the vanilla.
• 12. Store in a covered container in the fridge, and warm up before using.
• 13. PLATE/PRESENT
• 14. A hot-fudge sundae is the obvious choice; however, how about drizzled over some fresh fruit, or even added to your morning coffee. Enjoy.
• 15. Keep the faith, and keep cooking.

HOT FUDGE SAUCE

Steps:

• Bring sugar, agave syrup, and 2 tablespoons water to a boil in a small deep heavy saucepan, stirring to dissolve sugar. Prop a candy thermometer in pan with bulb submerged in syrup. Boil without stirring until thermometer registers 265°F, 8-10 minutes. Add cream, milk, and butter. Whisk until butter is melted and mixture is smooth.
• Remove from heat; add chocolate and whisk until melted and mixture is smooth. DO AHEAD: Can be made 2 weeks ahead. Transfer to a microwave-safe bowl. Let cool completely; cover and chill. Reheat in microwave in 10-second intervals, stirring occasionally, until heated through.