CLASSIC HOT FUDGE SUNDAE
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
- For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams
CLASSIC FUDGE
Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
Provided by Katy Gilhooly
Time 50m
Yield Cuts into 30 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
- Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
- Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein
CLASSIC FUDGE BROWNIES
Provided by Food Network
Categories dessert
Time 1h45m
Yield 16 brownies, 8 to 16 servings
Number Of Ingredients 9
Steps:
- Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
- In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
- Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.
CLASSIC FUDGE FROSTING
Make and share this Classic Fudge Frosting recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Melt chocolate and butter over low heat.
- Combine sugar, salt, milk, and vanilla.
- Add sugar mixture to chocolate mixture, blending well together.
- Let stand, if necessary, until of spreading consistency, stirring occasionally.
- Spread quickly, adding a small amt of milk if frosting thickens.
GHIRARDELLI CLASSIC FUDGE
This classic fudge recipe combines four simple ingredients to make a rich, decadent, and chocolaty dessert.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 2h10m
Yield 36
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with waxed paper.
- Place all chocolate in a double boiler over hot, not boiling, water. Stir occasionally until melted. Stir in the sweetened condensed milk and vanilla extract until combined. Mix in the pecans.
- Spread fudge evenly into prepared baking pan. Refrigerate for 2 hours, or until firm.
- Cut into squares using a long, sharp knife. Store in an air-tight container, at room temperature.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 18.2 g, Cholesterol 3.7 mg, Fat 12.9 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.9 mg, Sugar 13.7 g
GHIRARDELLI CLASSIC WHITE FUDGE SAUCE
This recipe found on the inside of Ghirardelli White Chocolate Bar wrapper. I have used this sauce over Ice Cream, and Bread Pudding as well as other dessert items and fresh fruit, it is rich but delicious and well worth the making.
Provided by Chabear01
Categories Dessert
Time 35m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
- Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
- Store tightly covered in the refrigerator for up to a week.
Nutrition Facts : Calories 1579.3, Fat 49, SaturatedFat 29.6, Cholesterol 47.8, Sodium 385.6, Carbohydrate 288.7, Fiber 0.1, Sugar 166.3, Protein 8
CLASSIC TUNNEL OF FUDGE CAKE
This is that same cake that everyone seemed to make back in the '70's. Pillsbury discontinued their line of dry frosting mixes, and came up with their own revised version, which was NOT the same. I was thrilled to find this version in a food column from the "Minneapolis Star Tribune."
Provided by yooper
Categories Dessert
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch Bundt pan.
- Measure 3/4 cup of the frosting mix for the chocolate glaze.
- Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated.
- Fold in the nuts.
- Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes.
- The top of the cake will form a brownie like crust before it is done.
- Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
- To make the chocolate glaze; Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth.
- Thin with additional boiling water if necessary to reach desired consistency.
- Spoon glaze over the cooled cake.
CLASSIC FANTASY FUDGE
Make and share this Classic Fantasy Fudge recipe from Food.com.
Provided by GingerlyJ
Categories Candy
Time 35m
Yield 80 squares, 40 serving(s)
Number Of Ingredients 7
Steps:
- LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 minute or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
- POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
CLASSIC HOT FUDGE SAUCE
This great hot fudge sauce recipe that I changed a bit, is from Mother's Bistro in Portland, Oregon. It is very quick to make and is perfect for topping ice cream with. I like it because it's not too sweet.
Provided by Cupcake-Princess
Categories Sauces
Time 10m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, bring cream and butter to a simmer, stirring occansionly.
- Add sugars and stir until completley dissolved. Whisk in cocoa powder until smooth, making sure there are no clumps.
- Serve immediately over ice cream.
CLASSIC HOT FUDGE
Steps:
- Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.)
- Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed.
- Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end.
- Use half semisweet and half milk chocolate along with 2/3 cup butterscotch chips; increase the butter to 6 tablespoons.
- Add 1/3 cup seedless raspberry jam with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Use coconut extract instead of vanilla.
- Add 1/3 cup cherry jam with the chocolate. Omit the corn syrup and brown sugar. Use 1/2 teaspoon almond extract instead of vanilla.
- Add 1/3 cup orange marmalade and 1/2 teaspoon chipotle chile powder with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract with the vanilla.
- Use milk chocolate instead of semisweet along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar and vanilla. Stir in 2 tablespoons hazelnut liqueur at the end.
CLASSIC HOT FUDGE SAUCE
"This fudgy sauce is scrumptious spooned over French vanilla ice cream and sprinkled with toasted pecans. Actually, I could eat the topping all by itself!" -Karen Willoughby, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine the chocolate chips, milk and corn syrup. Cook and stir over low heat until chips are melted and mixture is smooth. , Stir in butter until melted. Cook and stir 5 minutes longer. Remove from the heat; stir in vanilla.
Nutrition Facts : Calories 213 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 83mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
TATE'S BAKE SHOP CLASSIC FUDGE BROWNIES RECIPE - (3.7/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Grease 8-inch square pan or line with aluminum foil and grease foil for easy removal and easier cutting. In small bowl, stir together flour, baking soda and salt. In large bowl, combine chocolate and vanilla. In saucepan, combine butter, sugar and water. Bring this mixture to boil. Pour hot mixture over chopped chocolate and stir till combined. Add eggs one at a time, mix well after each addition. Stir in flour mixture. Pour into pan and spread evenly. Bake for 30 minutes or until slightly firm to touch. If you use toothpick inserted into center, there should be moist crumb attached. (If toothpick comes out dry and clean, brownies are overbaked.) Cool. Brownies cut best after they've been refrigerated.
BAKER'S CLASSIC CHOCOLATE FUDGE RECIPE - (5/5)
Provided by Nicole S
Number Of Ingredients 4
Steps:
- Line 8 inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on high 2-3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until completely melted. Stir in nuts and vanilla. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift fudge from pan; cut into pieces. Store in refrigerator up to 1 week. For creamier fudge, let stand at room temperature 1 hour before serving.
CLASSIC FUDGE
Make and share this Classic Fudge recipe from Food.com.
Provided by Barb G.
Categories Candy
Time 40m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8 inch square pan with waxed paper.
- Place chocolate chips, bittersweet chocolate and the SWEETNED CONDENSED milk in a double boiler over hot,but,not boiling water.
- Stir the mixture occasionally until the chocolate has melted.
- Stir in the vanilla and nuts.
- Spread fudge evenly in prepared pan.
- Refrigerate for 2 hours or until firm.
- Cut when cool and firm.
- Store, uncovered in the refrigerator.
BAKER'S CLASSIC CHOCOLATE FUDGE
Find out why this BAKER'S Classic Chocolate Fudge has stood the test of time. Try this simple chocolate fudge that's a guaranteed crowd-pleaser today.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 24 servings.
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2403 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CLASSIC FUDGE
Categories Chocolate
Number Of Ingredients 7
Steps:
- Line a 9x13 baking pan with foil. Grease all sides of the foil with butter or nonstick baking spray. In a large, heavy bottom sauce pan add sugars, milk, butter and bring to a full boil. Boil for 5 minutes. Remove from fire and add vanilla, chocolate chips, marshmallow crème, and nuts. Stir until incorporated and pour into prepared baking pan. When cool, cut into squares.
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