Hot Fudge Peppermint Stick Sauce Recipes

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HOT FUDGE PEPPERMINT STICK SAUCE



Hot Fudge Peppermint Stick Sauce image

Categories     Sauce     Milk/Cream     Chocolate     Dessert     Quick & Easy     Mint     Summer     Simmer     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 6

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1/2 cup firmly packed light brown sugar
2 ounces unsweetened chocolate, chopped fine
1/8 teaspoon salt
1/2 cup coarsely crushed peppermint sticks or peppermint candies

Steps:

  • In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar, and simmer the mixture, stirring, until the brown sugar is dissolved. Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth. Stir in the peppermint candy and serve the sauce warm over ice cream.

HOT FUDGE SAUCE



Hot Fudge Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 6 cups

Number Of Ingredients 4

2 cups sugar
2 cups heavy cream
2 cups dark cocoa powder
2 sticks (1 cup) salted butter

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.

PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE



Peppermint Stick Ice Cream with Hot Fudge Sauce image

The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies. This is bound to become your new fave. And if you top it with hot fudge sauce, you may be ruined for all other ice cream, going forward.

Provided by Jessie Sheehan

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 7h

Yield 8

Number Of Ingredients 17

Ice Cream:
2 cups whole milk
1 cup heavy cream
¾ cup white sugar, divided
6 large egg yolks
¼ teaspoon table salt
2 ½ teaspoons peppermint extract
3 drops red food coloring
¾ cup crushed peppermint candy canes, or more to taste
¾ cup heavy cream
⅓ cup light corn syrup
5 tablespoons white sugar
¼ cup unsweetened Dutch-process cocoa powder
1 ¼ cups chopped bittersweet chocolate
3 tablespoons unsalted butter
1 tablespoon pure vanilla extract
½ teaspoon table salt

Steps:

  • Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
  • Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
  • Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
  • Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
  • Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
  • Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
  • Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

Nutrition Facts : Calories 752.2 calories, Carbohydrate 87 g, Cholesterol 244.1 mg, Fat 41.8 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 24.8 g, Sodium 287.9 mg, Sugar 64.4 g

BEST HOT FUDGE SAUCE



Best Hot Fudge Sauce image

A friend of my mother-in-law shared this easy recipe with me years and years ago.

Provided by Carla A.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Yield 22

Number Of Ingredients 6

2 cups semisweet chocolate chips
1 cup butter
4 cups confectioners' sugar
2 ⅔ cups evaporated milk
1 teaspoon vanilla extract
⅛ teaspoon salt

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.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 105.3 mg, Sugar 33.3 g

HOT FUDGE-PEPPERMINT SUNDAES



Hot Fudge-Peppermint Sundaes image

Categories     Condiment/Spread     Sauce     Milk/Cream     Chocolate     Dairy     Dessert     Vanilla     Spring     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 12-ounce package semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 pints vanilla ice cream
15 hard red-and-white-striped peppermint candies, crushed

Steps:

  • Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
  • Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.

PEPPERMINT HOT FUDGE SUNDAES



Peppermint Hot Fudge Sundaes image

Scoops of vanilla ice cream are immersed in minty hot fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
One 12-ounce bag semisweet chocolate chips
1 teaspoon peppermint extract
Best-quality vanilla ice cream
Peppermint candy, coarsely chopped

Steps:

  • Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
  • Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

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PEPPERMINT HOT FUDGE SAUCE - FOODIE WITH FAMILY
2012-11-28 Instructions. Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling …
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  • Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling water. Increase heat to medium and stir mixture until it reaches boiling. Boil without stirring for 8 minutes. Really. Do not stir that stuff.
  • Remove from heat and stir in the peppermint extract, vanilla extract and salt. It will bubble up violently, so be careful. Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes. Leftovers can be stored in the refrigerator in a tightly lidded, heat-proof container.
  • Remove lid from the jar and microwave for about 30 seconds. Stir. Heat in additional 10 second bursts until the hot fudge flows freely when poured.


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