HOT BOLD RECIPES

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HOMEMADE HOT FUDGE SAUCE | GO BOLD WITH BUTTER



Homemade Hot Fudge Sauce | Go Bold With Butter image

The key to a rich, chocolate hot fudge sauce is real dairy. Enjoy this creamy topping on all your favorite desserts!

Prep Time 5 minutes

Cook Time 5 minutes

Yield Yields one cup

Number Of Ingredients 5

4 ounces semisweet or bittersweet chocolate, chopped or use chips
? cup full-fat half and half
2 tablespoons butter, cut into small cubes
1 tablespoon light corn syrup
1 teaspoon vanilla extract

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.

MONDO'S HOT & SPICY PICKLES RECIPE - FOOD.COM



Mondo's Hot & Spicy Pickles Recipe - Food.com image

This recipe was created by my husband Armando (Mondo) who has come up with this recipe after searching for a good hot & spicy pickle and couldn't find one that was spicy enough! People beg for jars of these and my friend Stacey claims that they cure any cold!!HA!

Total Time 2 hours 8 minutes

Prep Time 2 hours

Cook Time 8 minutes

Yield 10 canning jars

Number Of Ingredients 12

30 -40 medium pickling cucumbers
4 cups vinegar
3 quarts water
2 tablespoons sugar
fresh dill
alum
1 garlic, bulb whole cloves and some chopped
3/4 cup kosher salt or 3/4 cup sea salt
1 1/2 tablespoons peppercorns
red dried hot chili peppers
1 tablespoon pickling spices
crushed red pepper flakes

Steps:

  • Clean cucumbers in cold water.
  • Place water, vinegar, sugar, salt in large pot.
  • Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
  • Bring to a boil to make a brine solution.
  • Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
  • Then place pickles in jar and fill with brine solution.
  • Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
  • Process for 8 minutes in water bath.
  • Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
  • Pickles are ready to eat in about 2 weeks. Enjoy!

Nutrition Facts : Calories 174.6, FatContent 1.1, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 8517.8, CarbohydrateContent 38.1, FiberContent 5, SugarContent 17.7, ProteinContent 6.4

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