How to Make Hot Fudge Sauce
16.1 هزار بار بازدید -
4 سال پیش
-
A quick and easy homemade
A quick and easy homemade hot fudge sauce recipe. This chocolate sauce can be prepared in 15 minutes, it's perfect to serve warm over vanilla ice cream!
Ingredients
2/3 cup semisweet chocolate chips 115g
1/2 cup granulated sugar 100g
1/2 cup heavy cream 120ml
3 Tablespoons light corn syrup
2 Tablespoons cocoa powder¹
1/4 teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons unsalted butter
Instructions
00:00 Introduction
00:16 Combine chocolate chips, sugar, heavy cream, corn syrup, cocoa powder, and salt in a small saucepan over medium heat.
01:11 Cook, stirring frequently, until chocolate is melted and sugar is dissolved.
01:23 Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Remove from heat.
01:40 Add butter and vanilla extract. Stir well. Mixture will be very thin/liquidy, but will thicken and become fudgy as it cools. Allow mixture to cool to desired consistency before serving over hot sauce. If cooled completely, fudge will be too thick to pour and you will want to heat in the microwave for several seconds before serving (it is supposed to be “hot” fudge, after all).
Notes
¹You can use natural or Dutch processed cocoa powder, I personally prefer the taste of Dutch processed in this recipe
Leftover fudge sauce will keep in an airtight container in the refrigerator for 1-2 weeks.
Nutrition
Serving: 1serving (2 Tablespoons) | Calories: 160kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 77mg | Fiber: 1g | Sugar: 16g | Vitamin A: 209IU | Calcium: 14mg | Iron: 1mg
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Ingredients
2/3 cup semisweet chocolate chips 115g
1/2 cup granulated sugar 100g
1/2 cup heavy cream 120ml
3 Tablespoons light corn syrup
2 Tablespoons cocoa powder¹
1/4 teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons unsalted butter
Instructions
00:00 Introduction
00:16 Combine chocolate chips, sugar, heavy cream, corn syrup, cocoa powder, and salt in a small saucepan over medium heat.
01:11 Cook, stirring frequently, until chocolate is melted and sugar is dissolved.
01:23 Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Remove from heat.
01:40 Add butter and vanilla extract. Stir well. Mixture will be very thin/liquidy, but will thicken and become fudgy as it cools. Allow mixture to cool to desired consistency before serving over hot sauce. If cooled completely, fudge will be too thick to pour and you will want to heat in the microwave for several seconds before serving (it is supposed to be “hot” fudge, after all).
Notes
¹You can use natural or Dutch processed cocoa powder, I personally prefer the taste of Dutch processed in this recipe
Leftover fudge sauce will keep in an airtight container in the refrigerator for 1-2 weeks.
Nutrition
Serving: 1serving (2 Tablespoons) | Calories: 160kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 77mg | Fiber: 1g | Sugar: 16g | Vitamin A: 209IU | Calcium: 14mg | Iron: 1mg
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
4 سال پیش
در تاریخ 1398/12/05 منتشر شده
است.
16,153
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