By Monica Makes 4 cups
This can be a thick, smooth, easy sauce to create and can retain in the fridge for several weeks. It is good to possess on hands for last second desserts.
- 1/2 cup butter
- 1 12-oz. bag (2 cups) semi-sweet choc chips
- 1-1/2 cups light corn syrup (or 1 cup agave syrup or 1 cup honey*)
- 1 teaspoon instant espresso or coffee granules
- 1 14-oz. can sweetened condensed milk
By 50 Percent-1/two to three qt. saucepan, melt butter and choc chips on low, stirring frequently. Stir in corn syrup (or agave syrup or honey) and espresso/coffee granules. Then stir in condensed milk. Prepare on low, uncovered, for half an hour, stirring frequently.
STORE in airtight container in refrigerator for approximately 3 several weeks.
SERVE hot over frozen treats, cake, brownies, or like a fondue dessert dipping sauce. This sauce is simply too thick for serving when it's cold.
TO REHEAT, microwave on high, stopping and stirring at 20 second times, until hot. Boiling or overheating can lead to sauce getting excessively hard.
*1 cup of agave syrup or honey might be substituted with the fir-1/2 cups corn syrup both are sweeter than corn syrup, so less is needed. The fudge sauce created using agave syrup tastes much like the corn syrup version. If honey can be used, the fudge sauce have a distinctive honey flavor.
This scrumptious recipe is comparable to one shared by my pal Cathy years back whenever we were serving hot fudge sundaes to some big group. Through the years I have tweaked the recipe a little. It's another family favorite that's fast and easy to create.
A thing about corn syrup.
One thing which makes this fudge sauce so satisfying is it's smooth-as-velvet texture. That level of smoothness and shine originates from corn syrup. I understand so many people are trying to not eat just as much corn syrup, but make certain you do not confuse this using the high fructose corn syrup that has developed in the news a great deal recently. Light corn syrup (the Karo kind) isn't any worse for you personally than sugar. That does not get this to health food. It is a splurge in whatever way your perception.
David Lebovitz has good quality details about using corn syrup in recipes, in situation you are interested.
Agave nectar syrup is really a tasty substitute.
You are able to substitute agave syrup for that corn syrup within this recipe although you do not need just as much since its taste is significantly sweeter than sugar. Agave includes a basic taste and is an extremely good substitute within this fudge sauce if you like to not use corn syrup.
Honey is definitely an optional substitute.
You are able to substitute honey for that corn syrup within this recipe, although you do not need just as much--honey is a lot sweeter than corn syrup. However, it'll provide the sauce a unique honey taste. It's dependent on individual taste whether this is a good or perhaps a bad factor. I favor the corn syrup and agave syrup versions the honey version differs, but nonetheless good. For me anyway. The recipe includes both versions, so that you can choose.
Instant espresso or coffee granules--the key component.
Ina Garten. my personal favorite Food Network chef, recommends instant espresso or coffee like a secret component in lots of of her chocolate recipes. A tiny bit of instant espresso/coffee intensifies the chocolate flavor without imparting an espresso taste. Since learning that tip from her, I have added just a little instant espresso for this Fudge Sauce recipe. I am a believer--tastes so wealthy and good. King Arthur Flour Company also recommends enhancing chocolate baked goods in this manner.
Ideal for gifting.
It might be difficult to find somebody that wouldn't enjoy getting a jar of homemade fudge sauce. Look below for downloadable tags you and also print and fix to jars of the sauce.
Step-by-step photos to make Velvet Hot Fudge Sauce.
Step One. Assemble these components: butter, choc chips, light corn syrup (or agave syrup or honey), instant espresso or coffee granules, sweetened condensed milk.
Step Two. Add butter and choc chips to pan and prepare on low until melted. Stir it frequently.
Step Three. Towards the melted butter chips, add some espresso/coffee granules and corn syrup (or agave syrup or honey).
Step Four. Stir within the condensed milk.
Step Five. Prepare uncovered on low for half an hour, stirring frequently.
Done! Wasn't that simple? The recipe makes 4 cups. That matches perfectly in 4 1/2-pint jars. Store during these or any airtight containers within the fridge. It maintains to three several weeks.
Here is a jar tag/label you are able to download. print and fix for your jars. Click the tag image below to print a complete sheet of those labels:
You are able to punch an opening within the tag and hang up it round the jar rim having a rubberband, ribbon or string. Or, stick the tag to jar with double stick tape. You may also print these on sticker paper and adhere these to the jar.
SERVE the sauce hot over frozen treats, cake, brownies, or like a fondue dessert dipping sauce. When cold, this sauce is simply too thick for serving--it should be heated.
TO REHEAT microwave on high, stopping and stirring at 20 second times, until hot. Boiling or overheating can lead to sauce getting excessively hard.
Certainly one of my personal favorite desserts is hot fudge sundaes. The mixture from the cold frozen treats and hot fudge sauce is just like it will get!
Turn it into a tasty day!
You might be thinking about this scrumptious recipe which includes this hot fudge sauce:
Click to see Angel Food Cake with Bananas Hot Fudge Sauce recipe
Velvet Hot Fudge Sauce
By Monica Servings: Makes 4 cups
- 1/2 cup butter
- 1 12-oz. bag (2 cups) semi-sweet choc chips
- 1-1/2 cups light corn syrup (or 1 cup agave syrup or 1 cup honey*)
- 1 teaspoon instant espresso or coffee granules
- 1 14-oz. can sweetened condensed milk
By 50 Percent-1/two to three qt. saucepan, melt butter and choc chips on low, stirring frequently. Stir in corn syrup (or agave syrup or honey) and espresso/coffee granules. Then stir in condensed milk. Prepare on low, uncovered, for half an hour, stirring frequently.
STORE in airtight container in refrigerator for approximately 3 several weeks.
SERVE hot over frozen treats, cake, brownies, or like a fondue dessert dipping sauce. This sauce is simply too thick for serving when it's cold.
TO REHEAT, microwave on high, stopping and stirring at 20 second times, until hot. Boiling or overheating can lead to sauce getting excessively hard.
*1 cup of agave syrup or honey might be substituted with the fir-1/2 cups corn syrup both are sweeter than corn syrup, so less is needed. The fudge sauce created using agave syrup tastes much like the corn syrup version. If honey can be used, the fudge sauce have a distinctive honey flavor.
