Dessert Topping: Hot Fudge Sauce Recipes by Mona M

posted by Mona M 07-13-102 6:37 AM

Hot Fudge Sauce

4 oz (110 g) semisweet chocolate, chopped
1/4 cup (60 ml) water
1/4 cup (60 ml) sugar
4 Tbs (60 ml) unsalted butter
A pinch of salt
1/3 cup (80 ml) corn syrup
1 tsp (5 ml) vanilla extract

Combine the chocolate, water, sugar, butter, and salt in a saucepan over very low heat. Stir until the chocolate is melted and the mixture is smooth. Stir in the corn syrup and bring to a boil over moderate heat. Reduce the heat to low and cook, stirring frequently, for 5 to 10 minutes, until the mixture is thick and shiny. Stir in the vanilla and serve warm. May be refrigerated for several weeks - warm in a double boiler before serving. Makes about 1 1/2 cups (375 ml) to serve 8 to 12.

Bon appetit from the Chef at World Wide Recipes

Hot Fudge Sauce
Makes about 2 cups

These luscious liquids are among chocolate's crowning glories. Rich, gleaming sauces and foamy drinks are treats to be savored in conjunction with plain desserts or to put rich ones over the top.
This is one of those really rich hot fudge sauces that hardens as it hits ice cream. It's great to use as the sauce for a brownie sundae!

1/4 cup water
1 cup light corn syrup
1 1/3 cups sugar
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1/3 cup alkalized (Dutch process) cocoa powder
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy whipping cream
1 tablespoon vanilla extract

Combine water, corn syrup, and sugar in a nonreactive pan and bring to a boil, stirring often, until all the sugar crystals have melted. Boil 1 minute without stirring.

Remove from heat and add the salt and the chocolate. Allow to stand 2 minutes until chocolate has melted, then whisk smooth.

Sift the cocoa into a mixing bowl and stir in enough of the liquid mixture to make a paste, then stir the cocoa paste smoothly back into the syrup.

Whisk in the remaining ingredients.

Store the sauce in a tightly covered jar in the refrigerator. Reheat over simmering water before serving.

From: CHOCOLATE: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri
HarperCollinsPublishers;October 1998, hardcover

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