This hot fudge sauce is thick , rich, inexpensive and easy to make. You can use it over your favorite ice - cream, brownies or cake and it also will last for a while. Place any unused finished sauce in a glass jar and store it in the refrigerator.
When you want to re-use it, a few seconds in a microwave will do the work and your fudge will be warm enough to use it over
This basic recipe is inspired by Martha
Ingredients
Dutch coco powder : 1/2 cup
Light cream: 1/4 cup
Light corn syrup: 1/2 cup
Sugar: 1/2 cup
Salt: A bing pinch - its important
Butter: 1.5 Tbsp
Vanilla Essence: 1/2 tsp
To go about......
- In a pan mix in coco, cream, corn syrup, sugar and salt
- Bring it to boil for about 3minutes over medium heat
- Remove from fire and add in vanilla extract and mix
- Add in butter to help you keep the sheen
- You can immediately use it over your favorite treat
Note:
For a more richer version you can use full cream, but then mind the calories
I am not a big fan of corn syrup, but to keep this sauce malleable its important. Sugar syrup will tend to crystallize once it cools down
In case you do not find dutch coco powder, try using any normal Hershey s un sweetened dark coco powder or any good brand that you trust
Why Dutch coco powder - prefer it because it is neutral and does not react with soda. Its usually called in for baking, unless there are other acidic ingredients such as lime / lemon used. It has a reddish brown color, mild flavor and is easy dissolved in liquids
You can pour it over my favorite Brownie posted earlier created to satisfy my urge for a sizzling brownie
When you want to re-use it, a few seconds in a microwave will do the work and your fudge will be warm enough to use it over
This basic recipe is inspired by Martha
Ingredients
Dutch coco powder : 1/2 cup
Light cream: 1/4 cup
Light corn syrup: 1/2 cup
Sugar: 1/2 cup
Salt: A bing pinch - its important
Butter: 1.5 Tbsp
Vanilla Essence: 1/2 tsp
To go about......
- In a pan mix in coco, cream, corn syrup, sugar and salt
- Bring it to boil for about 3minutes over medium heat
- Remove from fire and add in vanilla extract and mix
- Add in butter to help you keep the sheen
- You can immediately use it over your favorite treat
Note:
For a more richer version you can use full cream, but then mind the calories
I am not a big fan of corn syrup, but to keep this sauce malleable its important. Sugar syrup will tend to crystallize once it cools down
In case you do not find dutch coco powder, try using any normal Hershey s un sweetened dark coco powder or any good brand that you trust
Why Dutch coco powder - prefer it because it is neutral and does not react with soda. Its usually called in for baking, unless there are other acidic ingredients such as lime / lemon used. It has a reddish brown color, mild flavor and is easy dissolved in liquids
You can pour it over my favorite Brownie posted earlier created to satisfy my urge for a sizzling brownie
