Chocolate Fudge Sauce 

Thick intense chocolate flavor, doesn't compare to any other hot fudge. Two different recipes

~If you just want chocolate for your ice cream now, stir all these ingredients together fast, without the boiling or simmering, keep stirring and you'll still have a beautiful chocolate sauce QUICKLY!

~To make with ingredients I always have on hand
in medium saucepan boil:
1 c water
whisk in:
3 1/2 oz unsweetened baking cocoa powder
1/4 t salt
3 1/2 oz turbinado sugar or cane sugar
6 oz dark chocolate bar

Whisk and bring slowly to a very gentle boil. Simmer very gently 15 minutes.

Whisk in:
1/2 c unsalted butter
simmer another 15 minutes or so

Whisk in:
8 oz milk or heavy cream

Simmer gently again 15 minutes. Taste for it to become smooth and creamy.

*Adding a whole can of coconut cream, because I don't have any heavy cream, made a creamy chocolate BUT on ice cream the coconut clumped up and made it gritty.
~Very sophisticated method, absolutely creamy result.
In 4 qt pot melt:
3/4 c butter
3/4 c cocoa powder
-OR-
1/2 c butter
4 oz unsweetened chocolate

Whisk in:
1 lb package powdered sugar
12 oz EVAPORATED milk*
*see recipe for homemade condensed milk*
Bring to a very gentle boil and cook uncovered for about 30 minutes, whisking often.

Pour into mixer bowl and add:
approx 1 t vanilla, more to taste
speck of salt to taste
Beat 5 minutes on low speed.

Keep in refrigerator in two pint jars (so you don't have to reheat the fudge too many times).  To reheat, place jar in warm water, being careful again, not to get any water into the chocolate. **Also don't burst the jar putting it from the refrigerator into hot water.

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