Aunt Jeannes Hot Fudge Sauce Recipes

15-MINUTE OLD-FASHIONED HOT FUDGE RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, whisk together the sugar, flour, and cocoa powder.
• In a medium saucepan over medium heat, combine the milk, butter, and vanilla. Cook, stirring, until the butter has melted.
• Add sugar mixture to the milk mixture while constantly whisking.
• Bring to a boil, stirring constantly until thick and smooth, about 5 minutes.
• Remove the pan from the heat, transfer the sauce to a bowl, and let it cool completely.
• Use right away or cover and refrigerate (once refrigerated, it will last for a week).

HOT FUDGE SAUCE

Steps:

• Add chocolate, half and half, and cubed butter to a heatproof bowl set over a saucepan filled with simmering water.
• Stir chocolate mixture as it melts, it will be lumpy and grainy at first, but will come together once chocolate is fully melted. Stir until smooth.
• Remove from heat and stir in light corn syrup and vanilla extract.
• Use immediately or store for later use. Hot fudge will keep in the fridge for several weeks.
• To reheat, microwave in 30 second bursts and stir until smooth.

HOT FUDGE SAUCE

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.

HOT FUDGE SAUCE

Steps:

• Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
• Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!

HOT FUDGE SAUCE

Steps:

• Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
• Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

OLD-FASHIONED HOT FUDGE SAUCE

Steps:

• Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
• Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.

DORIS'S SALTY HOT FUDGE

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn't burn.
• Add the cocoa, sugar and 3/4 cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
• Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.

HOT FUDGE SAUCE

Steps:

• In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.n

HOT FUDGE SAUCE

Steps:

• In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.

RICH HOT FUDGE SAUCE

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.

AUNT JEANNES SUGAR COOKIES RECIPE - (4.4/5)

Steps:

• Preheat Oven to 375 Bake approx. 10-12 min. (Watch first batch and Adjust as needed.) Cream Sugar,Shortening,Vanilla & Eggs Add Baking Soda,Salt and Sour milk (if you retain some milk to add during flour it mixes better. Then Slowly add Flour mixing constantly with Power Mixer. Spray cookie sheet with Wilton pan spray (it is the Best) spoon onto cookie sheet, add sugar sprinkles to decorate. And enjoy with milk, coffee, etc.

HOT FUDGE SAUCE

Steps:

• Combine the cocoa powder, corn syrup, sugar, coffee extract, and 1 cup plus 2 tablespoons of water in a medium saucepan over medium-high heat and cook, stirring constantly with a whisk to prevent the cocoa from burning, until the fudge sauce bubbles and is thick enough to coat the back of a spoon, about 5 minutes. Turn off the heat, add the chocolate, and stir until the chocolate is melted, 1 to 2 minutes. Stir in the brandy and set the fudge in a warm place until you are ready to serve it. Alternatively, let the fudge sauce cool to room temperature and then transfer it to an airtight container and refrigerate it until you're ready to serve it, or for up to several weeks. Before serving, warm the fudge sauce over medium-low heat, stirring constantly to prevent it from scorching.