Martha Stewarts Hot Fudge Sauce Recipes

MARTHA STEWART'S HOT FUDGE SAUCE

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.

HOT FUDGE SAUCE FOR CREPES

Steps:

• Combine the 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 the chocolate is melted, and serve.

MARTHA'S HOT FUDGE SAUCE

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.

HOMEMADE HOT FUDGE SAUCE

Steps:

• Melt the chocolate and butter in a small saucepan over medium-low heat. Alternately add sugar and milk in two additions; whisk to combine. Add salt and continue whisking until sugar is dissolved, about 5 minutes. Serve warm.

HOT FUDGE SAUCE

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 ASIAN SALMON PATTIES

Steps:

• In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 tsp salt and 1/4 tsp ground black pepper.
• Form mixture into eight 1-inch thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
• Heat in a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully.
• Serve with lime wedges and Sesame Mayonnaise, if desired (recipe below).
• Sesame Mayonnaise: In a small bowl, stir together 1/3 cup reduced fat mayonnaise, 2 thinly sliced scallions, 2 Tbs fresh lime juice, and 1 tsp toasted sesame oil. Chill until ready to serve.

ZAP IT HOT FUDGE SAUCE FROM MARTHA STEWART EVERYDAY FOOD

Steps:

• In a two-cup glass measuring cup or bowl, combine syrup and cream; zap on HIGH for 4 minutes; stirring half-way through.
• Sprinkle and stir chips; set aside for TWO minutes; then whisk until smooth.
• Serve warm over ice cream.
• STORE SOME: cool to room temp; keep in fridge for up to 3 weeks (or longer if you wish).

HOT FUDGE OVER VANILLA ICE CREAM

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.

MARTHA'S CHOCOLATE FUDGE

Steps:

• You will need a candy thermometer. Make your fudge on a dry day. Too much humidity will keep the fudge from setting up properly.
• Butter an 8-by-8-by-2-inch pan and place it in the fridge. Alternately, use a loaf pan if you want really thick pieces.
• Sift cocoa powder and sugar into a medium bowl.
• Prepare an ice bath. I use my sink, filling it with approximately 2" of water, then adding a bunch of ice.
• In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.
• Add chocolate, butter, and corn syrup.
• Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
• Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
• Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.
• Increase heat a bit until the fudge starts to boil. When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.
• Keep the syrup boiling, being careful that it doesn't boil over.
• When the candy thermometer registers 236°, remove the pan from heat, and place in ice bath for 5 seconds.
• Transfer pan to a heat-proof surface, and let sit until thermometer registers 110°, about 45 minutes.
• Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up. Depending on the humidity in the air, it could take as much as 10 minutes).
• Stir in walnuts, if desired.
• Spread fudge into prepared pan with wooden spoon. Cover with plastic wrap; chill 30-60 minutes. Cut into 1-inch squares.

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.