HOT FUDGE SAUCE RECIPE WITH HEAVY CREAM RECIPES
RICH HOT FUDGE SAUCE RECIPE: HOW TO MAKE IT
I've made this scrumptious topping since the early 1980s. It always turns out smooth and yummy. The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic's cravings. —Carol Hanihan, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 3-1/2 cups.
Number Of Ingredients 10
Steps:
- Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes., Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes., Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 103mg sodium, CarbohydrateContent 21g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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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