Food recipes
Hot Fudge Sauce
Hot Fudge Sauce Ingredients: water, bottled, generic water, bottled, generic cream, fluid, heavy whipping syrups, corn, light sugars, granulated pascha, organic bitter-sweet dark chocolate chips, spartan, real semi-sw...
Hot Fudge Sauce
Ingredients:
water, bottled, generic
water, bottled, generic
cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract
Directions:
In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
Bring to boil, stirring until sugar is dissolved.
Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
Cook over medium heat until reduced by half, about 7 minutes.
Turn off the heat.
Add chocolates and butter and let sit until melted, about 2 minutes.
Return heat to low and cook, stirring constantly, until glossy and smooth.
If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
Stir in vanilla, and ALWAYS serve it hot.
Will keep, tightly covered, in the refrigerator for up to 2 months.
Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.
Ingredients:
water, bottled, generic
water, bottled, generic
cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract
Directions:
In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
Bring to boil, stirring until sugar is dissolved.
Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
Cook over medium heat until reduced by half, about 7 minutes.
Turn off the heat.
Add chocolates and butter and let sit until melted, about 2 minutes.
Return heat to low and cook, stirring constantly, until glossy and smooth.
If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
Stir in vanilla, and ALWAYS serve it hot.
Will keep, tightly covered, in the refrigerator for up to 2 months.
Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.