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1.) Hot Fudge Sauce II (does not
harden on ice cream)1800fudge.com
14 oz can condensed milk
12 oz dark chocolate chips (or grated dark chocolate)
2/3 cup water
1/2 tsp salt
1 Tbsp pure vanilla essence
Combine all except vanilla, boil, add vanilla and serve!
Note: boiling time varies with how thick you want the sauce, type of pan
etc. Experiment. Try about a minute to start with.
This sauce keeps really well in a sealed container in the fridge (if
there's any left!).
To reheat I find it easiest to scoop out required amount and nuke for a
few seconds.
 2.)THE WORLD'S BEST HOT FUDGE SAUCE1800fudge.com
1/2 cup heavy cream
3 Tbsp. sweet real butter, cut into pieces
1/3 cup granulated sugar
1/3 cup dark brown sugar, firmly packed
Pinch of salt
1/2 cup strained unsweetened Dutch-processed cocoa powder (it must be
Dutch processed to have the right color and flavor)
Stir the cream and butter in a heavy 1-quart saucepan over moderate heat
until the butter is melted and the cream just comes to a low boil. Add
both sugars and stir for a few minutes until they are dissolved. (The
surest test is to taste; cook and taste until you do not feel any
undissolved granules in your mouth.)
Reduce heat. Add salt and cocoa and stir briskly with a small whisk
until smooth. Remove from the heat. Serve immediately, or reheat slowly,
stirring frequently, in a double boiler over hot water or in a heavy
saucepan over the lowest heat. If reheated, it may need a little hot
water.
3.)Hot Fudge Sauce1800fudge.com
2 oz. (2 squares) unsweetened chocolate
1 Tbsp real butter
1/2 c. boiling water
1 c. sugar
2 Tbsp corn syrup
1 tsp. pure vanilla essence or 2 tsp. rum
Melt chocolate in a double boiler. Add the butter, melt and stir well.
Stir in the boiling water, then the sugar and corn sirup.
Permit the sauce to boil rapidly but not too furiously over direct heat.
Do not stir it. If you wish a usual sauce, boil it for 5 minutes.
If you wish a sauce that will harden when poured over ice cream, boil it
for about 8 minutes.
Add the vanilla just before serving.
When cold, this sauce is very thick. It may be reheated over boiling
water.
4.)Chocolate Fudge Sundae1800fudge.com
2 squares bitter chocolate
2 Tbsp real butter
1-cup sugar
Boil chocolate, butter and water 2 minutes. Add sugar and boil fifteen
minutes. Pour while hot over ice cream. Sprinkle with chopped nuts.
Serve at once.
5.) Baileys Chocolate Fudge Sauce1 800fudge.com
1/4-cup Hershey's Cocoa
3/4 cup granulated sugar
1/2 tsp. salt
1 Tbs. cornstarch
1/2-cup light corn syrup
1/2-cup whole milk
2 Tbsp real butter
2 tsp. pure vanilla essence
Combine dry ingredients in sauce pan. Add corn syrup and milk, and blend
thoroughly. Bring ingredients to a boil. Boil 5 minutes. Remove from
heat; stir in butter and vanilla. Cool, without stirring, until pan
feels warm to hand. Serve. Yield: 1-1/2 cupfuls sauce.
6.)Josh’s HOT FUDGE SAUCE1800fudge.com
1 Tbsp unsweetened cocoa powder
1 c. sugar
3/4 c. heavy (whipping) cream
1/4 c. light corn syrup
2 Tbsp. unsalted real butter
2 oz. unsweetened chocolate, chopped
1 tsp. pure vanilla essence
Pinch of salt
Few drops of malt vinegar
In a heavy medium saucepan, whisk together the
cocoa, sugar, and 1/4 c. of the heavy cream until
smooth. Stir in the corn syrup, butter, chocolate,
and the remaining 1/2 c. heavy cream and bring to a
boil over medium heat. Do not stir while the
mixture heats. Keep over medium heat until the mixture
registers 236 degrees on a candy thermometer, about
3 minutes. Remove from the heat and stir in the vanilla,
salt, and vinegar. The sauce will thicken upon
cooling or when poured over ice cream. Makes 1 1/2 c.
7.)Hot Fudge Sauce1800fudge.com
1/4 cup real butter
1 1/2 unsweetened baking chocolate squares
1/4 cup cocoa
1/4 cup sugar
1 dash salt
1/2 cup heavy cream
1 tsp pure vanilla essence
Melt the butter and chocolate together over low heat. Mix together the
sugar, cocoa, and salt.
Add to chocolate mixture.
Mix together until smooth.
Add cream slowly and bring to a boil, stirring constantly.
Remove from heat immediately and beat in vanilla.
8.)Regal Chocolate Sauce (Baker's One Bowl Recipe)1800fudge.com
2 squares Baker's Unsweetened Chocolate
1/3-cup water
1/2-cup sugar
3 Tbsp real butter
1/4-tsp pure vanilla essence
MICROWAVE
chocolate and water in microwavable bowl on HIGH 1 1/2 minutes.
STIR UNTIL CHOCOLATE IS COMPLETELY MELTED.
STIR in sugar. Microwave 1 minute. Stir.
Cook 2 minutes longer; stir in margarine and vanilla.
Makes about 1 cup.
SAUCEPAN PREPARATION:
Heat chocolate and water in saucepan over low heat.
Stir constantly, until chocolate is melted and mixture is smooth.
Add sugar; bring to a boil.
Boil for 2 to 3 minutes or until slightly thickened, stirring
constantly.
Remove from heat; stir in margarine and vanilla.
VARIATIONS: Substitute 1 tablespoon orange liqueur or almond liqueur for
the vanilla.
9.)Hot Fudge Sauce1800fudge.com
5 Tbsp real butter
1/4 c Cocoa Powder
2 oz Bittersweet chocolate, chop
3/4 c Sugar
2/3 c Evaporated Milk
1 dash Salt
1 tsp pure vanilla essence
In a small pan, melt the butter.
Remove from the heat, add the cocoa, and whisk until smooth.
Stir in the chopped chocolate, sugar, and evaporated milk.
Bring sauce to a boil over medium heat, stirring constantly.
Remove from heat at once and stir in salt.
Cool briefly, and then stir in vanilla.
Yield: 2 cups
10.) Hot Fufudge1800fudge.com
2 oz good bittersweet chocolate or unsweetened chocolate
with:
1/4 cup sugar
2 Tbsp sweet real butter
1/4 cup Valrhona cocoa
1/4 tsp salt
Stir in:
About 1/2 cup of heavy cream (very necessary for hot fudge IMO)
Stir over med heat until it comes to a boil.
Remove from heat and stir in:
1 tsp pure vanilla essence
Online Store coming soon!!!!!
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11.)HOT FUDGE SAUCE1800fudge.com
10 oz semi sweet chocolate, chopped
1/3 Cup sifted Dutch processed cocoa powder
1/3 Cup sugar
3/4 Cup light corn syrup
1/3 Cup heavy cream
Pinch salt
1 tsp. pure vanilla essence
3 Tbsp unsalted real butter, cut into pieces
Melt chocolate in small heat proof bowl set over pan of almost simmering
water until smooth, stirring once or twice.
Turn of heat and whisk in cocoa until dissolved; set aside.
Warm sugar, corn syrup, cream, salt and 1/3 Cup water in a medium, heavy
bottomed, non-reactive saucepan over low heat without stirring until
sugar dissolves.
Increase heat to medium-high; simmer mixture, stirring frequently, about
4 minutes.
Turn off heat and whisk in vanilla and butter.
Cool mixture slightly, about 2 minutes; whisk in melted chocolate. Serve
warm.
(Can be refrigerated in an airtight container at least 10 days before
serving; reheat over simmering water or in microwave for 1 to 1 1/2
minutes, stirring several times, until sauce is shiny and completely
smooth.)
12.)Hot Fudge Sauce
1800fudge.com
2 squares (2 oz.) baking chocolate
1/2 cup real butter
2 cups confectionery sugar
3/4 cup evaporated milk
Melt butter and chocolate - remove from heat add sugar and milk
alternately.
Stir until smooth. Simmer 8 - 10 minutes.
Note: As it simmers, it gets smoother.
13.)Hot Fudge Sauce
1800fudge.com
 Melt in double boiler:
1 c. real butter
8 oz. unsweetened chocolate
Stir in:
1/2 tsp. salt
6 c. granulated sugar
(Mixture will be dry and grainy)
Stir in, very slowly:
3 c. evaporated milk
Cook 5 to 15 minutes until sauce is thickened.
Remove from heat then add 4 tsp. pure vanilla essence.
Let cool 15 min. before pouring into glass jars (rinse jars in hot water
so they won't crack).
Let cool; cover; and refrigerate.
NOTE FROM ANOTHER POST REGARDING THIS RECIPE: We have been making that
recipe in our family for over twenty years and it's wonderful. The one
problem that I have encountered is that it sometimes it gets grainy
after refrigerating it. The last time I tried it, I slipped a little
marshmallow cream into it and it got the wonderful "fudgey" flavor that
so many want and had no grains after refrigeration. Try it on homemade
ice cream - it's the best!
14.)Hot
Fudge Sauce1800fudge.com
Shamelessly
easy.
It is like the classic hot fudge sauces of "hot fudge sundae" fame.
3/4 lb semisweet chocolate
3/4-cup heavy cream
1. Chip the chocolate into chip-sized pieces and put into a medium sized
heatproof bowl.
2. Bring the cream to a full boil in a small saucepan.
Pour immediately over the chocolate and stir until the chocolate is
melted and smooth.
(You can add a tablespoon of your favorite liqueur to the chocolate if
you desire.)
3. Spoon warm mixture over chocolate ice cream. Serve.
Note: If the ganache hardens, put the bowl over simmering water and melt
the chocolate, stirring occasionally.
Do not overheat or the chocolate will separate and become grainy.
15.)Hot
Fudge Sauce 1800fudge.com
1 1/2 c Sugar
2 tb Flour
3 oz Unsweetened chocolate
3/4 c Cold evaporated milk
3 Tbsp real butter
1 tsp pure vanilla essence
MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and
heat, stirring constantly, over moderate heat until boiling and
thickened.
Reduce the heat to low, add the chocolate and cook and stir until the
chocolate melts.
Beat in the butter and vanilla. Cool slightly, beating now and then.
Serve warm.
Makes 1 1/4 Cups
Here's something else you might try. Simply begin your favorite fudge
recipe, but cook the syrup only to about 220F or 225F. Take it off the
heat, cool maybe 10 minutes, then drop in the butter, add the vanilla
and heat until satiny. You couldn't get a more authentic hot fudge sauce
than this!
16.)Standard Hot Fudge Sauce1800fudge.com
3/4 cup sugar
1/2 cup unsweetened cocoa
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup real butter
1 tsp pure vanilla essence
Combine sugar and cocoa in medium saucepan; blend in evaporated milk and
corn syrup.
Cook over low heat, stirring constantly, until mixture boils; boil and
stir 1 minute.
Remove from heat; stir in butter or margarine and vanilla. Serve warm.
Note: can be refrigerated for later use.
17.)Easy Hot Fudge Sauce1800fudge.com
1/2 cup unsweetened cocoa
1 1/3 cups (14 oz can) sweetened condensed milk
3 Tbsp whole milk
1 Tbsp real butter
1 tsp vanilla essence
Combine cocoa, sweetened condensed milk and milk in medium micro-proof
bowl.
Microwave on high (full-power) for 1 minute; stir.
Microwave on high for 1 to 1 1/2 minutes, stirring with wire whisk after
each minute,
or until the mixture is smooth and hot. Stir in butter or margarine and
vanilla.
Serve warm.
18.)Fudge Sauce 1800fudge.com
12 oz Evaporated milk (1 can)
1 3/4 c Sugar
4 oz Unsweetened chocolate (4 -- squares)
1/4 c real butter
1 1/2 tsp pure vanilla essence
1/4 tsp Salt
Combine the milk and sugar in a medium saucepan over medium heat,
stirring constantly, to a rolling boil.
Boil and stir for 1 minute.
Add the chocolate and stir until smooth and melted.
Remove from the heat and stir in the vanilla essence and salt.
19.)Steve’s Hot Fudge Sauce1800fudge.com
10 oz. unsweetened chocolate
slightly less than 1 lb. real butter
2 cups cocoa powder
5 cups sugar
1 and 1/3 cups whole milk
1 and 1/3 cups heavy cream
Melt the butter and the chocolate.
Add cocoa and stir until smooth.
Add sugar and mix until all ingredients are moistened.
The mixture will look like wet sand.
Stir in the cream and milk until homogeneous.
Leave on low heat for one hour or at least until the sugar is dissolved.
If you had the success we
believe you had with our Hot Fudge Recipes you might want to try our
free gourmet fudge recipes below. If you have ever wanted to know how to
make chocolate from scratch at home, take a look at our chocolate recipe
button.
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IRISH
CREAM FUDGE1800fudge.com
Chocolate Recipe
4 1/2 C. granulated sugar
1 (12 oz.) can evaporated milk
1/2 lb. butter
2 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. semisweet chocolate chips
2 (7 oz.) jars marshmallow crème
2 tsp. vanilla extract
2/3 C. Irish Cream liquor
2 C. chopped nuts
Follow directions EXACTLY. Set chocolate chips, marshmallow cream,
vanilla extract, Irish cream and nuts in a very large bowl. Set aside
for later. Bring butter, sugar and milk to a boil and then cook slowly
for exactly 11 minutes, stirring constantly. Pour milk mixture over the
other ingredients and stir slowly to blend. Do not use a mixer. Pour
into a buttered 13 x 9-inch pan and chill very well. Cut into squares.
CHOCOLATE FUDGE1800fudge.com
Chocolate Recipe
2 C. sugar
1/2 C. milk
2 T. butter
6 oz. semisweet chocolate, grated or chopped
Put sugar into a saucepan, and mix it with the milk to form a thick
paste. Add butter, and stir in chocolate. Put pan over low heat and
cook, stirring constantly. Do not let the contents of the saucepan come
to a boil until the sugar has dissolved and the chocolate has melted.
Clip a candy thermometer to the side of the saucepan. Increase the heat
slightly and let the mixture boil for about 5 minutes, or until it
reaches the soft-ball stage on the candy thermometer. Remove fudge from
the heat, beat it until it is thick, and pour it into a buttered 8-inch
square pan. Cut fudge into 1-inch squares before it has time to get
cold.
COCONUT FUDGE1800fudge.com
Chocolate Recipe
1 1/2 C. sugar
2/3 C. evaporated milk
2 T. margarine
1/4 tsp. salt
1 1/2 tsp. light corn syrup
12 oz. semisweet chocolate chips
1 tsp. vanilla extract
1 1/2 C. flaked coconut
Mix sugar, milk, margarine, salt and corn syrup in saucepan using a
wooden spoon. Bring to boil over medium heat and cook 5 minutes,
stirring constantly. Remove from heat; add chocolate chips and vanilla
extract. Mix well and add 3/4 cup of the coconut and spoon into buttered
11 x 7-inch pan. Fudge will be too thick to pour. Smooth in pan with
wooden spoon. Press remaining coconut on top of fudge and mark into 1
1/2-inch squares. When cool, cut squares through. Makes about 2 pounds.
COFFEE
FUDGE1800fudge.com
Chocolate Recipe
Butter or margarine
3 C. sugar
1 C. milk
1/2 C. cream
1 T. light corn syrup
3 T. Instant coffee
3 T. butter or margarine
1 tsp. vanilla extract
1 (6 oz.) pkg. semi-sweet chocolate bits
1C. pecans, chopped
Butter the bottom and sides of large saucepan. In saucepan, combine
sugar, milk, cream, corn syrup and coffee. Cook over medium heat until
mixture boils and sugar dissolves, stirring constantly. Cook until small
amount forms a soft ball when dropped into cool water. Add butter and
let cool until barely warm. Beat until mixture thickens. Add vanilla,
chocolate and pecans. Spread in shallow, buttered, 12-inch square pan.
Cut into squares when firm. Yields 1 pound.
CREAM CHEESE
FUDGE1800fudge.com
Chocolate Recipe
4 squares unsweetened chocolate
8 oz. cream cheese
4 C. confectioners’ sugar
1 tsp. vanilla extract
1/2 to 2 C. pecans or walnuts,
however many you prefer Melt chocolate in microwave, then cool to
room temperature. With cream cheese at room temperature, mix cream
cheese with chocolate. Add confectioners’ sugar and vanilla extract. Pat
into an 8- or 9-inch pan. Refrigerate a couple of hours before cutting.
If you want a peanut butter flavor, add 1/2 cup peanut butter and
increase sugar to 5 cups.
GERMAN
CHOCOLATE FUDGE1800fudge.com
Chocolate
Recipe
1 (12 oz.) pkg. semisweet chocolate chips
3 (4 oz.) bars sweet German chocolate, broken
1 (7 oz.) jar Marshmallow Crème
4 1/2 C. sugar
2 T. butter
1 (13 oz.) can evaporated milk
Pinch of salt
2 C. chopped nuts Combine chocolate chips, German chocolate and
Marshmallow Crème in large bowl; set aside. Combine sugar, butter, milk
and salt in a heavy skillet. Bring mixture to a boil. Boil 6 minutes,
stirring constantly. Pour hot syrup over chocolate mixture; stir with a
wooden spoon until smooth. Add nuts and mix well. Spread fudge in a
buttered jellyroll pan. When cool, cut into squares. Makes about 5
pounds.
MASHED POTATO FUDGE1800fudge.com
Chocolate Recipe
2 squares unsweetened chocolate
4 T. butter
1/3 C. mashed potato (unseasoned)
1/8 tsp. salt
1 tsp. vanilla extract
1 lb. confectioners' sugar
Melt chocolate and butter together. Blend into mashed potato with the
salt and vanilla extract. Mix well. Sift sugar. Add a small amount of
sugar to potato mixture, a little at a time, blending until no sugar is
visible. When a spoon is no longer able to mix , knead in the balance of
sugar with well-buttered hands. Turn out on a board and continue to
knead until mixture is smooth, pliable and glossy, buttering hands as
necessary. No crumbs should remain. Press into a buttered 8-inch square
pan. Makes about 1 1/4 pounds candy.
NO COOK FUDGE1800fudge.com
Chocolate Recipe
4 squares unsweetened chocolate
1/2 C. margarine or butter
1 box confectioners' sugar
1 egg
1/3 c. sweetened condensed milk
1 tsp. vanilla extract
1 C. chopped nut melt chocolate and butter. Sift sugar and mix with egg
and milk. Stir in chocolate and butter mixture. Add vanilla extract and
nuts. Pour into buttered 8-inch square pan. Chill in refrigerator at
least 2 hours.
PEANUT
BUTTER MARSHMALLOW CREAM
FUDGE
2 C. sugar 1800fudge.com
Chocolate Recipe
1/2 C. milk
Small amount of light corn syrup
1 C. Marshmallow Crème
1 C. peanut butter Clip a candy thermometer to the side of the saucepan.
Boil the sugar, milk and light corn syrup to the soft ball stage. Remove
from the heat and add the Marshmallow Crème and peanut butter. Beat well
and pour into a buttered 9-inch square pan.
VANILLA
PEANUT BUTTER
FUDGE1800fudge.com
1 C. milk chocolate chips
2 C. (12 oz.) vanilla milk chips or almond bark
2 C. peanut butter chips
1/2 C. chopped peanuts
Line jellyroll pan with foil. In microwave, melt 3 types of chips
separately, stirring until smooth. Pour melted peanut butter chips into
prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla
and chocolate chips on top, drizzling each randomly. To marbleize, use
knife to pull through chocolate in wide curves. Refrigerate until set.
Break into squares.
PUMPKIN
FUDGE1800fudge.com
Chocolate Recipe
3 C. milk
5 C. pumpkin
7 tsp. pumpkin pie spice
3 C. granulated sugar
Dash of salt
1/2 C. butter
1 C. chopped nuts
1 C. Marshmallow Crème
8 oz. white chocolate
1 tsp. vanilla extract
Combine milk, pumpkin, spice, sugar, butter and nuts in a 5-quart
saucepan and bring to a boil, cooking until the mixture reaches the firm
ball stage (use a candy thermometer). Stir in Marshmallow Crème, white
chocolate and vanilla extract. Stir until it begins to get thick. Pour
into a buttered pan and let set.
QUICK AND EASY FUDGE1800fudge.com
Chocolate Recipe
4 C. sugar
20 marshmallows
2 T. water
1 large can evaporated milk
18 oz. chocolate chips
2 tsp. vanilla extract
1/2 lb. butter or margarine
Melt sugar, marshmallows, water and milk, then boil 10 minutes, stirring
constantly to avoid scorching. Add chocolate chips, vanilla extract and
butter or margarine. Beat only until of pouring consistency. Pour into a
buttered 13 x 9-inch pan.
VANILLA FUDGE
1800fudge.com
4 1/2 C. sugar
1 can evaporated milk
2 large pkg. vanilla chips
1/2 lb. butter or margarine
1 jar Marshmallow Crème
1 1/2 C. chopped nuts (optional)
1 1/2 tsp. vanilla extract Boil evaporated milk for exactly 8 minutes,
stirring constantly. Remove from heat. Stir in remaining ingredients.
Pour into a greased pan. Cool and cut into squares. Makes 5 pounds.
WORLD FAMOUS PEANUT BUTTER FUDGE
2 C. milk 1800fudge.com
Chocolate
Recipe
1 C. sugar
1 C. peanut butter (smooth or crunchy)
1 (7 oz.) jar Marshmallow Crème
1 tsp. vanilla extract
Stir sugar into milk over medium heat until sugar is dissolved, leave on
medium heat without stirring until mixture reaches soft ball stage (it
will start to turn a pale gold color). Remove from heat; immediately
stir in peanut butter, Marshmallow Crème and vanilla extract, in that
order. Stir rapidly because mixture will thicken quickly. When it is
completely mixed and thickened, pour out into a buttered 8-inch square
pan. Refrigerate for 30 minutes, then cut into squares.
BEST EVER FUDGE1800fudge.com
Chocolate Recipe
2 large chocolate candy bars
12 oz. chocolate chips
1 (7 oz.) jar Marshmallow Crème
1/2 C. butter
2 C. nuts
2 tsp. vanilla extract
1 can evaporated milk
1/4 C. sugar Put milk and sugar in saucepan and boil hard for 6 minutes
(stir constantly to prevent scorching). Have remaining ingredients in
large mixer bowl and pour boiling mixture over it; stir and mix well.
Pour onto buttered cookie sheet or wax paper.
BLUEBERRY
CHEESECAKE FUDGE
1800fudge.com
Chocolate Recipe
1/4 C. butter
2 1/2 C. granulated sugar
2/3 C. evaporated milk
12 oz. vanilla chips
3 oz. cream cheese, at room temperature
5 oz. Marshmallow Crème
1 1/2 C. dried blueberries
1 tsp. vanilla extract
1 tsp. butter flavoring or extract
Line a 9-inch square pan with aluminum foil and set aside. Heat milk
over medium heat until warm; add sugar. Bring to a rolling boil over
medium-high heat while stirring constantly with a wooden spoon. Add
Marshmallow Crème and butter. Return to a rolling boil for 5 1/2 minutes
(start timing as soon as the rolling boil resumes). Cut cream cheese
into small dice, and add it to the boiling mixture about 1 minute before
the end of the boil. If brown flecks begin to appear in the mixture,
lower the heat a little. Remove from heat and add vanilla chips and
blueberries. Stir until creamy and all chips are melted. Stir in vanilla
extract and butter flavoring or extract. Mix thoroughly. Pour into
prepared pan. Cool. Remove from pan; remove foil, and cut into squares.
Yields 2 pounds
Chocolate-Peanut Butter Swirl Fudge1800fudge.com
1/2 cup corn syrup
Chocolate Recipe
1/3 cup evaporated milk
16 oz semi-sweet chocolate
2 tsp vanilla
1/4 cup sugar, sifted
1/3 cup creamy or chunky peanut butter
Line an 8 inch square baking pan with plastic wrap. . In a saucepan,
combine corn syrup and evaporated milk, add the chocolate. Heat on
medium low until chocolate is melted. Remove from heat, stir in
vanilla and icing sugar until smooth. Spread in pan. Drop peanut
butter by teaspoonfuls onto fudge. With knife, swirl peanut butter
through fudge to create a marble pattern. Refrigerate two hours or
until firm.
Chocolatology101
Chapter 1 Fudge History
January 2005
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