Sanders Hot Fudge Recipes

SANDER'S HOT FUDGE

Sander's Hot Fudge image

A rich caramel fudge sauce familiar to Detroit natives in the 50's and 60's. When Sander's disappeared, Mom recreated the legendary sauce. It's decadent on cream puffs with vanilla ice cream, or brownies with choco-mint ice cream. Best of all licked off a finger straight from the fridge!

Provided by knsriley

Categories Candy

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup whole milk
1 lb caramel
1/2 lb milk chocolate
1 cup soft vanilla ice cream
1 teaspoon vanilla extract

Steps:

Place milk and caramels in double boiler and heat, stirring, until hot and smooth cream is obtained.
Chop the chocolate and add it to above hot cream. Stir until chocolate is melted.
Mix in soft ice cream and vanilla extract and stir until smooth.
VARIATION: Instead of using milk, substitute 1/3 very strong coffee.
NOTE: Can easily be prepared in the microwave instead of a double boiler. It's a really old recipe!

Nutrition Facts : Calories 533.8, Fat 19.5, SaturatedFat 10.2, Cholesterol 24.4, Sodium 236.8, Carbohydrate 85.2, Fiber 1.4, Sugar 73.2, Protein 7.4

SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)

Sanders Cream Puffs and Hot Fudge Sauce Recipe - (3.8/5) image

Provided by GNSnavely

Number Of Ingredients 11

Ingredients

Hot Fudge:
1/2 cup cocoa
1 cup sugar
1 cup light or dark corn syrup
1/2 cup evaporated milk
1/4 teaspoon salt
Cream Puffs:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Steps:

Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.

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