HOT FUDGE SUNDAE RECIPE RECIPES
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
EASY PEANUT BUTTER FUDGE RECIPE | ALTON BROWN | FOOD NE…
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Provided by Alton Brown
Categories dessert
Total Time 2 hours 14 minutes
Prep Time 10 minutes
Cook Time 4 minutes
Yield 64 (1-inch) pieces
Number Of Ingredients 4
Steps:
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
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- Preheat oven to 350º and grease a 9"-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Poke cake all over with the bottom of a wooden spoon. In a small bowl, microwave marshmallow crème and water for 10 seconds, then stir until smooth. Pour all over cake, making sure to fill the poked holes. Make whipped topping: in a large bowl, combine heavy cream and hot cocoa mix. Using a hand mixer, beat until stiff peaks form, 3 to 4 minutes. Frost cake with the whipped cream and garnish with marshmallow bits and chocolate shavings. Serve.
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- Preheat oven to 350º and grease a 9"-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Poke cake all over with the bottom of a wooden spoon. In a small bowl, microwave marshmallow crème and water for 10 seconds, then stir until smooth. Pour all over cake, making sure to fill the poked holes. Make whipped topping: in a large bowl, combine heavy cream and hot cocoa mix. Using a hand mixer, beat until stiff peaks form, 3 to 4 minutes. Frost cake with the whipped cream and garnish with marshmallow bits and chocolate shavings. Serve.
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