Martha Stewarts Hot Fudge Sauce Recipes

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HOT FUDGE SAUCE



Hot Fudge Sauce image

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.

Categories     Condiment/Spread     Sauce     Milk/Cream     Chocolate     Brunch     Dessert     Super Bowl     Quick & Easy     Vanilla     Winter     Birthday     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla

Steps:

  • Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

HOT FUDGE SAUCE



Hot Fudge Sauce image

This hot fudge sauce is for the Grilled Banana Splits recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield About 2 cups

Number Of Ingredients 8

1/2 cup sugar
1/4 cup unsweetened cocoa powder
3/4 cup heavy cream
1/4 cup plus 2 tablespoons light corn syrup
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt

Steps:

  • Combine the sugar and cocoa powder in the top of a double boiler set over briskly simmering water, and whisk to combine. Add the heavy cream and corn syrup, and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. Store it in a nonreactive airtight container, refrigerated.

MARTHA STEWART'S HOT FUDGE SAUCE



Martha Stewart's Hot Fudge Sauce image

This came from a Martha Stewart cookbook. Wonderful flavor. Almost the same taste as Malley's hot fudge sauce in Cleveland. I have been asked for this recipe a lot. I am REQUIRED to double it every time I make it! It is good even just taking it by the spoonful after it is in the refrigerator. Do not cook it too long though or it will become fudge.

Provided by nascarmom

Categories     Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/4 cup unsweetened cocoa powder (I usually add a little more)
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup light cream or 1/4 cup evaporated milk
1/8 teaspoon salt (calls for kosher, I use regular)
1 1/2 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
1/2 teaspoon vanilla

Steps:

  • Combine all ingredients in saucepan except for vanilla.
  • Cook over med. heat.
  • Stir until mixture boils.
  • Set timer and boil for 3 minutes, stir occasionally
  • (Don't boil for more than 3 minutes or it will become like fudge).
  • Turn off heat and stir in vanilla.
  • Store in refrigerator up to a week.
  • Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

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.

HOT FUDGE OVER VANILLA ICE CREAM



Hot Fudge Over Vanilla Ice Cream image

Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and sugar, gives this sauce irresistible boldness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes 1 quart hot fudge

Number Of Ingredients 10

1 1/4 cups heavy cream
4 tablespoons unsalted butter
2/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1 cup unsweetened Dutch-process cocoa powder, sifted
Salt
6 ounces bittersweet chocolate, chopped (1 cup)
2 teaspoons pure vanilla extract
Vanilla ice cream, for serving

Steps:

  • Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup, and heat, stirring, until sugars dissolve. Whisk in cocoa powder and 1/2 teaspoon salt. Add chocolate, and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pan of simmering water. Serve hot fudge over ice cream.

MARSHMALLOW HOT FUDGE SAUCE



Marshmallow Hot Fudge Sauce image

A quick, easy, and smooth fudge sauce.

Provided by Jenny

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

Time 15m

Yield 16

Number Of Ingredients 6

30 large marshmallows
⅔ cup milk
¼ cup butter
⅛ teaspoon salt
1 (12 ounce) package semisweet chocolate chips
1 ½ teaspoons vanilla extract

Steps:

  • Heat marshmallows, milk, butter, and salt in a saucepan over low heat until marshmallows melt, stirring often, about 5 minutes. Add chocolate chips and vanilla extract; continue stirring until chocolate is melted, 5 minutes more. Serve warm.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 14.8 g, Cholesterol 8.4 mg, Fat 9.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 5.7 g, Sodium 46.2 mg, Sugar 12.7 g

EASY HOT FUDGE SAUCE



Easy Hot Fudge Sauce image

Adding semi-sweet chocolate chips give this sauce a thick but pourable consistency while also adding extra chocolate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 3

1 can (14 ounces) sweetened condensed milk
1/4 cup semi-sweet chocolate chips
2 squares (2 ounces) unsweetened chocolate

Steps:

  • In a small saucepan, combine all the ingredients. Cook over medium-high heat, stirring, until the chocolate is melted and combined with the milk. Remove from the heat. Cool sauce slightly before using.

MARTHA'S HOT FUDGE SAUCE



Martha's Hot Fudge Sauce image

This recipe for hot fudge sauce is from the "Martha Stewart Living Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 3

1 cup heavy cream
1/2 cup light corn syrup
12 ounces semisweet chocolate, finely chopped

Steps:

  • Combine heavy cream and corn syrup in a medium saucepan and place over medium heat. Cook until bubbles barely break the surface. Remove from heat. Add chocolate and whisk until melted.

HOT FUDGE



Hot Fudge image

Gooey, chocolatey hot fudge is a cinch to make at home and will make any ice cream sundae feel truly special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 3

1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
12 ounces dark bittersweet chocolate, finely chopped

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.

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