HOT FUDGE TOPPING RECIPES
HOT FUDGE TOPPING RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've been making this thick and tasty hot fudge sauce for years. Use it to top ice cream, cake or any other dessert! —Judy Carl, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan over low heat, combine the chocolate chips, unsweetened chocolate and butter; heat until melted, stirring occasionally. Gradually stir in condensed milk and evaporated milk; heat through. Store leftovers in the refrigerator.
Nutrition Facts : Calories 218 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 107mg sodium, CarbohydrateContent 22g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
HOT FUDGE ICE CREAM TOPPING RECIPE: HOW TO MAKE IT
Hot fudge sundaes are an elegant but easy dessert. This rich, dark chocolate sauce drapes beautifully and is delicious on peppermint ice cream, coffee ice cream, butter pecan and lots of other flavors!
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.
Nutrition Facts : Calories 163 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 67mg sodium, CarbohydrateContent 27g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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- 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.
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