COCOA HOT FUDGE RECIPE RECIPES
COCOA HOT FUDGE | THE BAKE DEPT
This thick and rich and chocolaty and gooey yet not overly sweet cocoa hot fudge recipe comes together lightning fast, easily becoming a go-to favorite.
Provided by THEBAKEDEPT.COM
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Number Of Ingredients 6
Steps:
- Using a large bowl that's safe for the microwave, whisk the sugar, cocoa powder, and cream together until lumps are gone. The mixture will be thick and goopy.
- Microwave on high for about two minutes or until the sugar is dissolved and the mixture has boiled.
- Mix in the butter until it melts and then microwave again for another 2 to 3 minutes at 50% power, checking at 30 second increments or until the hot fudge has thickened up a bit.
- Lastly, add the pinch of salt and the vanilla, give it a stir, let cool slightly, and serve immediately or pour the hot fudge into a jar and let cool. Once cooled, refrigerate.
- To reheat for serving, microwave on high for 30 seconds or until it reaches the desired temperature.
Nutrition Facts : Calories 181.32, FatContent 11.00, SaturatedFatContent 6.69, CarbohydrateContent 19.15, FiberContent 0.80, SugarContent 15.52, ProteinContent 2.17, SodiumContent 31.71, CholesterolContent 31.51
HOT FUDGE SAUCE RECIPE - NYT COOKING
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. “A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew,” she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It’s a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.
Provided by Kay Rentschler
Total Time 10 minutes
Yield 3 cups
Number Of Ingredients 8
Steps:
- In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Nutrition Facts : @context http//schema.org, Calories 571, UnsaturatedFatContent 14 grams, CarbohydrateContent 56 grams, FatContent 42 grams, FiberContent 7 grams, ProteinContent 6 grams, SaturatedFatContent 26 grams, SodiumContent 137 milligrams, SugarContent 44 grams, TransFatContent 0 grams
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