Hot Fudge Sundaes
Cold creamy vanilla ice cream topped with warm chocolate fudge sauce. Whipped cream as garnish is optional.
Difference Between Hot Fudge & Ganache
Today’s hot fudge is a soft and smooth sauce with a caramel-like syrup consistency. Chocolate ganache, while made from 2 ingredients also used in hot fudge (cream and chocolate), is thicker and not as sweet. And when it cools completely, it’s much firmer than hot fudge sauce. In fact, chocolate ganache is a fantastic frosting for layer cakes. Hot fudge sauce, on the other hand, would drip right off.
Jane's Hot Fudge Sauce
Makes 2 1/2 cups
1/4 cup (1/2 stick) butter or margarine
4 squares unsweetened chocolate - coarsely chopped
2/3 cup boiling water
2 cups sugar
1/4 cup light corn syrup
2 teaspoons vanilla
In 3 quart saucepan, combine butter, chocolate, and boiling water. Cook on low until melted and dissolved.
Stir in sugar and corn syrup. Bring slowly to boiling over low heat, stirring constantly until mixture comes to boil. Boil, WITHOUT STIRRING, 7 to 8 minutes until mixture thickens and is dark and glossy (or until drops drizzled on an ice cube firm up).
Remove pan from heat and add vanilla. Then plunge pan into bowl of ice water to stop cooking.
Store in glass jar in refrigerator. To heat, set uncovered jar in pan of simmering water or heat (on medium) in microwave.
If mixture gets grainy, stir in a tablespoon or two of boiling water.
Especially good on vanilla ice cream. Serve with whipped cream and peanuts if desired.
Hot Fudge Sauce
from Cooking A to Z by Jane Horn
6 Tbsp. unsalted butter
1/2 cup water
4 oz. unsweetened chocolate
1 cup sugar
3 Tbsp. light corn syrup
1/8 tsp. salt
2 tsp. vanilla extract
In a heavy-bottomed 1-quart saucepan, melt butter in the water over medium heat. Bring to a boil, stirring constantly.
Add, chocolate, stirring occasionally, until it melts. Do not worry if chocolate lumps at this point; it will smooth out later.
Add sugar, corn syrup and salt. Boil 5 minutes. Remove from heat and add vanilla. Serve hot.
Makes about 2 cups.
Hot Fudge Sauce
from https://www.kingarthurbaking.com/
4 tablespoons (57g) unsalted butter, at room temperature
1 1/2 ounces (43g) unsweetened baking chocolate
1/2 cup (113g) half-and-half
3/4 cup (149g) granulated sugar
1/2 cup (43g) Dutch-process cocoa
1 teaspoon espresso powder
pinch of table salt
2 teaspoons King Arthur Pure Vanilla Extract
In a small saucepan set over medium-low heat, melt the butter and unsweetened baking chocolate. Stir until smooth.
Whisk in the half-and-half.
In a small bowl, whisk together the sugar, cocoa, espresso powder, and salt. Whisk into the butter mixture.
Bring to a boil, then remove from heat and stir in the vanilla. Serve warm.
Store, covered, in the refrigerator for up to 3 weeks.
Yield about 1 1/2 cups
Ben & Jerry's Hot Fudge Sauce
from Ben & Jerry's Homemade Ice Cream & Dessert Book
4 oz. unsweetened chocolate
1/2 cup butter
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup heavy or whipping cream
In a double boiler, melt the chocolate and butter, stirring frequently. Add the cocoa and whisk until it dissolves. Using a slotted spoon, gradually stir in the sugar (the mixture should be the consistency of wet sand.) Cook over the simmering water, stirring occasionally, for 20 minutes. Gradually stir in the milk and cream. Continue cooking and stirring for one hour, checking the water level in the double boiler and replenishing it when necessary. When the fudge is completely smooth and the sugar is dissolved, the sauce is ready. Makes one generous quart.
Homemade Hot Fudge Sauce
from https://sallysbakingaddiction.com/
Think of hot fudge more like a caramel sauce rather than a ganache.
Real Chocolate: Many recipes call for chocolate chips, but I prefer to chop up good-quality chocolate baking bars such as Ghirardelli semi-sweet chocolate baking bar. (Not sponsored, just a fan!) If you can find high-quality chocolate chips, such as Ghirardelli 60% cacao baking chips or Guittard, go ahead and use them.
Sugar: Some recipes use brown sugar. You can use that, but I usually just reach for regular granulated white sugar. Many recipes call for more sugar than what I use—after several recipe tests, I decided 6 Tablespoons is enough because I want the darker chocolate flavor to shine.
Light Corn Syrup: Frequently used in candymaking, this ingredient prevents crystallization, which keeps the hot fudge sauce smooth. And because of its high viscosity, corn syrup keeps the fudge sauce syrupy, soft, and glossy. It’s necessary when making soft caramel candies and homemade marshmallows, too.
4 ounces (113g) semi-sweet chocolate, chopped
6 Tablespoons (75g) granulated sugar
1/2 cup (120ml) heavy cream (cold or room temperature)
1/4 cup (80g) light corn syrup
3 Tablespoons (18g) unsweetened natural or Dutch-process cocoa powder
1/8 teaspoon salt
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220°F (104°C). (If you don’t have a thermometer, 3 minutes is usually the amount of time.)
Immediately remove from heat and stir in the butter and vanilla extract until combined.
You can use the sauce immediately for ice cream or other desserts. To store, let it cool completely and store it in an airtight container in the refrigerator for up to 1 week. Hot fudge will thicken as it cools and in the refrigerator. To reheat, warm it over low heat on the stove or in the microwave.
Yield: 1 and 1/2 cups
