Best Classic Hot Fudge Recipes

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CLASSIC HOT FUDGE SUNDAE



Classic Hot Fudge Sundae image

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

3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)

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 HOT FUDGE



Classic Hot Fudge image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 2 cups

Number Of Ingredients 8

8 ounces semisweet chocolate, chopped
3/4 cup heavy cream, plus more for reheating
4 tablespoons unsalted butter
1/4 cup light corn syrup
2 tablespoons packed light brown sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract

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



Classic Hot Fudge Sauce image

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

1 cup heavy cream
1/2 cup butter, cut into 8 pieces
1/2 cup sugar
1/2 cup packed brown sugar
1 cup unsweetened cocoa powder

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 SAUCE



Classic Hot Fudge Sauce image

"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

1/2 cup semisweet chocolate chips
6 tablespoons evaporated milk
6 tablespoons light corn syrup
1/4 cup butter, cubed
1/2 teaspoon vanilla extract

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.

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