Fudge Sauce Moms Recipes
FUDGE SAUCE
Keep in a jar in the fridge, and heat in the microwave by the spoonful to pour over ice cream, or cake and ice cream, or whatever!
Provided by Valerie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
- Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 191.3 mg, Sugar 27.5 g
GRANDMA'S FUDGE SAUCE
Grew up with this basic recipe and, for me, it is still one of the best.
Provided by Kevin Amy Kayla Ethan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Melt the chocolate and butter in a heavy pot over low heat, stirring constantly. Gradually stir in the sugar, vanilla extract, salt, and evaporated milk. Cook and stir until the mixture is thickened, 5 to 7 minutes.
Nutrition Facts : Calories 527 calories, Carbohydrate 84 g, Cholesterol 44.2 mg, Fat 22.4 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 14 g, Sodium 280.6 mg, Sugar 79.9 g
MOTHER'S FUDGE
Steps:
- Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.
MOM'S HOT FUDGE SAUCE
I like this recipe the best because of its smoothness and I think the confectionery sugar makes it sweet but not too sweet
Provided by Pumpkie
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate and butter over low heat.
- Remove from heat and add alternately sugar and milk. It will be lumpy they will dissolve over heat.
- Return to heat put on medium and bring to a simmer, reduce to low heat for 10 minutes.
- Stirring constantly I use a whisk. The sauce should be thicker if not cook additional time, you can also add more sugar but I prefer to just cook it longer.
- Will keep in refrigerator for a couple of weeks.
- Enjoy.
Nutrition Facts : Calories 441.6, Fat 27, SaturatedFat 16.9, Cholesterol 58.7, Sodium 170, Carbohydrate 52, Fiber 1.9, Sugar 44.5, Protein 4
MOM'S HOT FUDGE SAUCE
I remember as a kid sneaking into the fridge and eating spoonfuls of my mom's hot fudge sauce. This is a simple recipe that is great over bananas and vanilla ice cream for a nice hot fudge Sunday. You'll love it!
Provided by emmalie
Categories Sauces
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cocoa, & flour and blend well in a saucepan.
- Over medium heat, add other ingredients and boil 3-5 minutes until slightly thickened.
- Stir frequently to prevent from clumping.
Nutrition Facts : Calories 374.1, Fat 15.1, SaturatedFat 9.5, Cholesterol 42.8, Sodium 127.5, Carbohydrate 58.8, Fiber 1, Sugar 50.1, Protein 4
FUDGE SAUCE
Provided by Amanda Hesser
Categories condiments, side dish
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan over medium heat, combine sugar, cream, milk, corn syrup and butter. Cook, stirring frequently, for about 20 minutes, until mixture reaches about 220 degrees and becomes a pale caramel.
- Remove pan from heat, and stir in chocolate until it melts. Stir in 1/3 cup water and vanilla. Use warm or at room temperature.
Nutrition Facts : @context http, Calories 646, UnsaturatedFat 12 grams, Carbohydrate 75 grams, Fat 37 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 23 grams, Sodium 56 milligrams, Sugar 66 grams, TransFat 0 grams
EASY FUDGE SAUCE
Together, semisweet and unsweetened chocolates give the best fudgy flavor. Semisweet used on its own would make the sauce too sweet and unsweetened alone would be bitter. Use this as a topping for a truly indulgent ice cream sundae.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sugar and heavy cream to a boil over medium-high. Cook, stirring often, until sugar dissolves, 2 minutes. Add butter and both chocolates, and stir until chocolates melt and sauce is smooth, 2 minutes. Stir in vanilla and salt.
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From momskitchenhandbook.com
Servings 1Estimated Reading Time 3 minsCategory DessertTotal Time 7 mins
From momskitchenhandbook.com
Servings 1Estimated Reading Time 3 minsCategory DessertTotal Time 7 mins
- In a small saucepan over low heat, combine the cream, sugar, and butter. Stir until the butter is melted and the sugar is completely dissolved, about 2 minutes. The moment you see bubbles at the edges of the pot, remove it form the heat and turn off the stove.
- Pour the chocolate chunks into the warm cream and add the vanilla. Let the mixture sit for 2 minutes (don't stir it). After 2 minutes, stir until smooth.
- Transfer to a clean jar with a fitted lid. Will keep in the refrigerator for up to 1 week. It thickens as it cools; to bring it back to pourable consistency, put it in a double boiler and warm it over low heat.
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