Sweet Melissas Hot Fudge Recipes
DORIS'S SALTY HOT FUDGE
This recipe came to The Times from Doris Muramatsu, a musician with the band Girlyman. It takes about 15 minutes to make and is particularly terrific over ice cream with some spicy pecans chopped on top. It is also an easily made token of true friendship and cheer: pour some into small jars and give it to friends.
Provided by Kim Severson
Categories quick, sauces and gravies, dessert
Time 10m
Yield About a pint and a half
Number Of Ingredients 7
Steps:
- In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn't burn.
- Add the cocoa, sugar and 3/4 cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
- Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 138 milligrams, Sugar 14 grams, TransFat 0 grams
HOT FUDGE
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
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.
HOT FUDGE MILKSHAKES
Provided by Valerie Bertinelli
Categories beverage
Time 45m
Yield Two 16-ounce milkshakes
Number Of Ingredients 13
Steps:
- Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
- Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.
HOT FUDGE SAUCE
Provided by Molly O'Neill
Categories easy, quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a double boiler over low heat, melt the chocolate chips with the coffee. Whisk in the butter and stir until melted. Whisk in the cream and beat until combined and glossy. Remove from heat. Beat in the Armagnac and serve over very rich ice cream immediately.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 34 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 13 milligrams, Sugar 47 grams, TransFat 0 grams
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