Sanders Milk Chocolate Hot Fudge Recipes

FAMOUS HOT FUDGE TOPPING

Steps:

• In a double boiler over simmering water, combine milk and caramels. Cook, stirring, until melted and smooth. Stir in chocolate until smooth. Stir in ice cream and vanilla until well blended. Remove from heat. Store in refrigerator.

SANDER'S HOT FUDGE

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!

SANDERS CREAM FILLED FUDGE TOPPED CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease or spray Pam in a 12 cup fluted bundt pan.
• 2. In a mixing bowl add cake mix, coffee, oil, eggs, and sour cream and beat with mixer for 2 minutes. Pour batter into greased bundt pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Place on rack and cool for 5 minutes, then remove from pan and cool completely.
• 3. While cake is cooling, prepare Cream filling. In a mixing bowl add the butter, shortening, vanilla and beat with mixer until light and fluffy. In a small saucepan add the 3/4 cup milk and allow to come to a boil and then turn off heat and leave on burner. With electric mixer or kitchen aide take the 1 cup of sugar and slowly add 1 Tablespoon of sugar to the butter/shortening mixture to 1 Tablespoon of the hot milk..making sure the milk stays hot..keep doing this until you have used all the milk and sugar..the idea is when adding the granulated sugar to add the hot milk so it dissolves the granulated sugar and isn't gritty in the filling. Keep beating until mixture is whipped and is creamy.
• 4. Now take a knife and cut the completely cooled cake horizontally and place the bottom piece (larger of the two) on the bottom of the cake server, now spread about 3/4 of the cream filling on this layer...and take the other piece and place on top of the cream filling making sure the good side is showing for the top of that cake..and press down slightly.
• 5. Take a medium saucepan, and add Chocolate, granulated sugar, butter, milk and vanilla over medium heat until all is melted and blends together..chocolate may not blend completely but when the confectioners sugar is added it will blend in nicely. Boil for 1 minute. Then remove from heat and add quickly the 2 cups of confectioners sugar stir well and IMMEDIATELY pour/drizzle over the bundt cake top, it will look thin..but it sets up quickly like fudge does, so move fast, allowing it to run down the sides. Allow fudge to set up and cool before adding remaining cream filling as dollops with adding the maraschino cherry as shown in picture above. I use a decorator's bag to pipe mine on, if you don't have one just use a spoon to make dollops and place the cherry in the middle of each dollop.
• 6. I cover with lid if kept over night, this does not need to be refrigerated. Enjoy!

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

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.