1 2 3 Hot Fudge Recipes

HOT FUDGE SAUCE

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

ONE TWO THREE FUDGE

Steps:

• Butter a 9x13 pan. Set aside.
• In a medium saucepan, melt butter and chocolate chips together over low heat. Remove from heat and stir in frosting. Mix well.
• Pour into prepared pan. Refrigerate for 2 hours. Cut into squares. Store, covered in refrigerator.

BEST HOT FUDGE SAUCE

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

HOT FUDGE TOPPING

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.

HOT FUDGE RECIPE

Steps:

• Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
• Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
• Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
• Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
• Remove from heat and stir in vanilla extract.
• Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

HOT FUDGE

Steps:

• Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.

HOT FUDGE SAUCE (1/2 CUP)

Steps:

• Combine evaporated milk, or half and half, or whipping cream with sugar, chocolate chips and salt in small sauce pan.
• Bring to boil over medium, stirring constantly. Cook 1 to 2 minutes until sauce is thickened and smooth.
• Stir in vanilla.
• Cool slightly before serving.
• Cooled sauce can be refrigerated. To reheat, add a small amount of water, simmer gently, stirring constantly until smooth.
• *Milk Chocolate Sauce*.
• For a lighter body and flavor, double the amount of liquid.
• *Hot Chocolate*.
• For quick hot chocolate, blend 2 tablespoons of sauce with 3/4 cuphot milk.

1-DISH HOT FUDGE SWIRL CAKE

Steps:

• Spray a 9 1/2 inch deep-dish pie pan with cooking spray.
• In the prepared pan, mix the flour, yeast, sugar, salt, water, and melted butter.
• Top the batter with evenly-spaced spoonfuls of the hot fudge sauce. Using the spoon, swirl fudge sauce into the batter without mixing.
• Place the pie pan in a cold oven. Set the temperature to 350 degrees and bake for 25-30 minutes, until lightly browned and firm in the center.
• Cool 10 minutes. Combine powdered sugar and milk and drizzle over warm cake.