HOT FUDGE SAUCE MADE WITH COCOA RECIPES

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HOT FUDGE SAUCE - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Hot Fudge Sauce - The Pioneer Woman – Recipes, Country ... image

I have a problem with ice cream sauces, whether it’s strawberry sauce, caramel sauce, or this hot fudge sauce I’m sharing with you today: I pretty muc

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 5

1 c. Unsweetened Cocoa Powder
1 c. Sugar
1 c. Heavy Cream
1 stick Salted Butter, Cut Into Pieces
3 tsp. Vanilla

Steps:

  • In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.

HERSHEY'S RICH COCOA FUDGE RECIPE FROM THE 70S & 80S ...



Hershey's rich cocoa fudge recipe from the 70s & 80s ... image

This is the fudge recipe your grandmother used to make! It’s one of Hershey's most frequently requested recipes, but also is very challenging.

Provided by Hershey's

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 36

Number Of Ingredients 7

3 cups sugar
2/3 cup Hershey’s Cocoa or Hershey’s Special Dark Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
* Requires candy thermometer

Steps:

  • Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
  • Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  • Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely.
  • Cut into squares. Store in tightly-covered container at room temperature.

Nutrition Facts : Calories 186 calories, CarbohydrateContent 38 grams carbohydrates, CholesterolContent 9 milligrams cholesterol, FatContent 4 grams fat, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 2 pieces, SodiumContent 46 grams sodium, SugarContent 34 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

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