Papas Hot Fudge Sauce Recipes

OLD-FASHIONED HOT FUDGE SAUCE

Steps:

• Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
• Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.

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.

HOT FUDGE SAUCE

Steps:

• Put the chocolate, butter and corn syrup in a medium microwave-safe bowl. Microwave for 30-second increments, stirring, until the chocolate is melted and the mixture is smooth. Serve warm over ice cream, pound cake or berries if using.

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.

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.

PERFECT HOT FUDGE SAUCE

Steps:

• Microwave chocolate & butter in a large microwaveable bowl on HIGH for 2 minutes, or until butter is melted.
• Remove from microwave & stir until chocolate is completely melted.
• Add milk, whipping cream & sugar, stirring until well blended.
• Microwave 5 minutes or until mixture is thick & sugar is completely dissolved, stirring after 3 minutes.
• Stir in vanilla.
• Store in tightly covered container in refrigerator.
• Reheat just before serving.

HOT FUDGE SAUCE

Steps:

• In a medium saucepan, combine the sugar, heavy cream, corn syrup, chocolate, and butter over medium-high heat and bring the mixture to a boil. Keep the pan over heat, whisking constantly for about 5 minutes, or until the sauce begins to bubble and looks as though it is separating. Remove the sauce from the heat and add the vanilla. Transfer fudge sauce to a dish or container and allow to cool a bit before placing it in the refrigerator. Chill the sauce until it thickens, for at least 5 hours.
• Hot Fudge Sauce can be kept refrigerated in an airtight container for approximately 2 weeks.

HOT FUDGE SAUCE

Steps:

• In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
• Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

PAPA'S HOT FUDGE SAUCE

Steps:

• In a small saucepan over medium heat, melt the butter. Add the sugar. Stir with a wooden spoon until incorporated (kind of a loose gold sugar ball).
• Add the 5 squares of semi-sweet chocolate. Stir until melted, and bring to a boil.
• Add the light corn syrup, 1/4 cup Half and Half, and salt. Stir until everything is incorporated but not smooth.
• Bring the chocolate mixture to a boil, stirring constantly so that it doesn't burn.
• Take the saucepan off the burner and immerse in cool water, while continually stirring the chocolate mixture, until the mixture is around room temperature.
• Put the saucepan back on the burner and bring the mixture back to a boil while stirring constantly. Add the vanilla.
• Remove saucepan from burner, and immerse in cool water, while continually stirring the chocolate mixture. The chocolate mixture will be silky in texture.
• Put the saucepan back on the burner to heat up. At this point you may add additional Half and Half to obtain your desired fudge sauce consistency.
• Note: Sauce stores well in the refrigerator (becomes solid). Heat up slowly in the microwave with a little bit of Half and Half to obtain the desired consistency.
• Note: I'm not sure exactly how many it serves though when Papa made it there were 10 of us (7 adults and 3 older kids) and we polished it off.