Hot Fudge Monday Recipes

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 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.

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).

CLASSIC HOT FUDGE

Steps:

• Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.)
• Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed.
• Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end.
• Use half semisweet and half milk chocolate along with 2/3 cup butterscotch chips; increase the butter to 6 tablespoons.
• Add 1/3 cup seedless raspberry jam with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Use coconut extract instead of vanilla.
• Add 1/3 cup cherry jam with the chocolate. Omit the corn syrup and brown sugar. Use 1/2 teaspoon almond extract instead of vanilla.
• Add 1/3 cup orange marmalade and 1/2 teaspoon chipotle chile powder with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract with the vanilla.
• Use milk chocolate instead of semisweet along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar and vanilla. Stir in 2 tablespoons hazelnut liqueur at the end.

HOT FUDGE ICE CREAM BAR DESSERT

Steps:

• Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
• Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

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 MONDAY

Steps:

• Preheat oven to 350 degrees.
• To prepare cake batter, combine flour, brown sugar, cocoa, baking powder and salt in a medium bowl.
• Set aside.
• In a small bowl, whisk together milk & oil. Add milk mixture to flour mixture.
• Using a wooden spoon, stir vigorously until well blended (you may also use an electric mixer on low speed).
• Pour batter over the bottom of an ungreased 8 x 8 inch baking pan.
• Spread evenly.
• In a small bowl, mix together second amount of brown sugar and second amount of cocoa.
• Sprinkle mixture evenly over batter.
• Pour boiling water over top.
• DO NOT STIR!
• Bake for 40-45 minutes, until top of cake feels dry to touch.
• Remove from oven and let stand 5 minutes before serving. Cut into 6 pieces.
• Spoon sauce from bottom of pan over individual servings of cake.