oooooh!
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| ISO: Hot fudge http://www.cookaholics.org/viewtopic.php?f=13&t=2805 |
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| Author: | ldkelley [ Tue Jan 01, 2013 1:53 pm ] |
| Post subject: | ISO: Hot fudge |
There is a ice cream place here that makes absolutely incredible hot fudge sauce. It comes slightly warm in a shot glass sized "sidecar" when you order a sundae. Even warm, it mounds on the spoon like pudding. I would imagine it is completely solid when cold. Since I got a new ice cream maker for Christmas I am now in search of something similar. Does anyone have any tips for me? Thanks, --Lisa |
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| Author: | merstar [ Tue Jan 01, 2013 3:00 pm ] |
| Post subject: | Re: ISO: Hot fudge |
CI's hot fudge sauce is very good and very thick. Here's a link to the recipe: http://meeyauw-recipes.blogspot.com/200 ... sauce.html |
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| Author: | Empty Nester [ Tue Jan 01, 2013 3:08 pm ] |
| Post subject: | Re: ISO: Hot fudge |
This is one I have used for years from an old Betty Crocker Chocolate cookbook. It's simple & good, but I don't think it will have the texture you're looking for. Hot Fudge Sauce 1 can - 12 oz evaporated milk 2 c - 12 oz semisweet chocolate chips (store brand is fine) 1/2 c sugar 1 Tblsp butter 1 tsp vanilla extract In a 2 qt saucepan, heat milk, chocolate chips & sugar, stirring constantly. Bring to a boil, remove from heat & stir in butter & vanilla extract. Serve warm over ice cream. Store remaining sauce refrigerated in a glass container up to 4 weeks. The glass container makes reheating in the microwave simple. May substitute 2 tsp orange flavored liqueur for the vanilla extract. |
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| Author: | marygott [ Tue Jan 01, 2013 3:28 pm ] |
| Post subject: | Re: ISO: Hot fudge |
I have a great one from the Creme de Colorado cookbook, it is also based on evaporated milk and has a lot of body. I am not sure how it is different from Empty Nesters except I think if has cream in it as well. Let me know if you are interested and I will copy it out for you. Mary |
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| Author: | ldkelley [ Tue Jan 01, 2013 5:54 pm ] |
| Post subject: | Re: ISO: Hot fudge |
Thanks all - I will try the CI recipe from Merster this week sometime I think. Empty Nestor - I thing you are right that the Betty Crocker might be too thin. Mary - I will revive this thread if I need to keep looking. Most appreciated! --Lisa |
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| Author: | merstar [ Tue Jan 01, 2013 6:06 pm ] |
| Post subject: | Re: ISO: Hot fudge |
ldkelley wrote: Thanks all - I will try the CI recipe from Merster this week sometime I think. Empty Nestor - I thing you are right that the Betty Crocker might be too thin. Mary - I will revive this thread if I need to keep looking. Most appreciated! --Lisa Let us know how it turns out! |
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| Author: | ldkelley [ Wed Jan 02, 2013 12:35 pm ] |
| Post subject: | Re: ISO: Hot fudge |
My new microwave failed me. I had the ingredients on the stove in a small pan, and put the chocolate in a pyrex measuring cup and hit "melt; chocolate." Now, the microwave is new, and I haven't used it that much, but the melt and soften settings have worked really well for me up till now for butter and cream cheese, etc. Unfortunately, I was tending the pan on the stove and not watching the microwave because the chocolate burned. <Stir, stir... sniff? sniff? GAHHHH> Since I was already committed to the rest of the ingredients and I didn't have more chocolate handy at 9 pm on NY Day, I went ahead and dumped it in. The end result was tasty, but grainy. You can really tell I ruined the chocolate by the texture. Fortunately it was only a half batch. We will probably eat it anyway, at least once to see how it is. I also only used 1 tb of water since I knew I was looking for a very thick consistency. Thanks, --Lisa |
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| Author: | marygott [ Sun Jan 06, 2013 6:54 am ] |
| Post subject: | Re: ISO: Hot fudge |
You have inspired me. One jar goes with us to dinner tonight and the other I am sending with my daughter back to NYC. Too dangerous to keep in the house! |
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| Author: | phoenix [ Sun Jan 06, 2013 7:11 pm ] |
| Post subject: | Re: ISO: Hot fudge |
oooooh!
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