Recipe: Hot Fudge Sauce Recipes (18)

Hello Marge, I don't have the Mr's Richardson's recipe, but here are some recipes to try while you're looking for it. Betsy

HOT FUDGE SAUCE II (does not harden on ice cream)
Source: cat / rec.food.cooking, 1997

1 (14 oz) can sweetened condensed milk
1 (12 oz) pkg dark chocolate chips (or grated dark chocolate)
2/3 cup water
1/2 tsp salt
1 tbsp vanilla extract

Combine all except vanilla, boil, add vanilla and serve!

Note: boiling time varies with how thick you want the sauce, type of pan etc. Experiment. Try about a minute to start with.

This sauce keeps really well in a sealed container in the fridge (if there's any left!). To reheat I find it easiest to scoop out required amount and nuke for a few seconds.

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To me the best hot fudge in the world is the one from Maida Heatter's Book of Great Chocolate Desserts. It's thick and rich and delicious and heavenly and is really, really easy to make. In her words: "This is very thick, coal black, as shiny as wet tar, and not too sweet. It will turn chewy and even thicker when it is served over cold ice cream -- great! It may be served hot or warm, but at room temperature or chilled it will be too thick [Linda -- not too thick to eat with a spoon by itself]. It may be refrigerated for a week or two before serving." Linda/hvane / rec.food.cooking, 1996

THE WORLD'S BEST HOT FUDGE SAUCE
Source: Maida Heatter's Book of Great Chocolate Desserts

1/2 cup heavy (whipping) cream
3 tablespoons sweet butter, cut into small pieces
1/3 cup granulated sugar
1/3 cup dark brown sugar, firmly packed
Pinch of salt
1/2 cup strained unsweetened Dutch-process cocoa powder (it must be Dutch process to have the right color and flavor)

Stir the cream and butter in a heavy 1-quart saucepan over moderate heat until the butter is melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are dissolved. (The surest test is to taste; cook and taste until you do not feel any undissolved granules in your mouth.) Reduce heat. Add salt and cocoa powder and stir briskly with a small whisk until smooth. Remove from the heat.

Serve immediately, or reheat slowly, stirring frequently, in a double boiler over hot water or in a heavy saucepan over the lowest heat. If reheated, it may need a little hot water.

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JOY OF COOKING HOT FUDGE SAUCE
Source: Joan Ellis /rec.food.cooking, 1998

This comes from Joy of Cooking, the early 1950'a version.

2 oz. (2 squares) unsweetened chocolate
1 tbsp. butter
1/2 cup boiling water
1 cup sugar
2 tbsp. corn syrup
1 tsp. vanilla (or 2 tsp. rum)

Melt chocolate in a double boiler. Add the butter, melt and stir well.
Stir in the 1/2 cup boiling water, then the sugar and corn syrup. Permit the sauce to boil rapidly but not too furiously over direct heat. Do not stir it. If you wish a usual sauce, boil it for 5 minutes. If you wish a sauce that will harden when poured over ice cream, boil it for about 8 minutes.

Add the vanilla just before serving. When cold, this sauce is very thick. It may be reheated over boiling water.

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1930'S CHOCOLATE FUDGE SUNDAE SAUCE
Source: CGLeroux / rec.food.cooking, 1998
From: A Modern Kitchen Guide published 1934 by Sears, Roebuck and Co.

2 squares (1 ounce each) bitter (unsweetened) chocolate
2 Tbsp. butter
1/2 cup water
1 cup sugar

Boil chocolate, butter and 1/2 cup water 2 minutes. Add sugar and boil fifteen minutes.

Pour while hot over ice cream. Sprinkle with chopped nuts. Serve at once.

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HERSHEY'S 1930'S CHOCOLATE FUDGE SAUCE
From: Hershey's 1934 Cookbook published by Hershey Chocolate Company
Makes 1 1/2 cups sauce

1/4 cup Hershey's Unsweetened Cocoa Powder
3/4 cup granulated sugar
1/2 tsp. salt
1 Tbsp. cornstarch
1/2 cup light corn syrup
1/2 cup milk
2 Tbsp. butter
2 tsp. vanilla

Combine dry ingredients in sauce pan. Add corn syrup and milk, and blend thoroughly. Bring to a boil, boil 5 minutes.

Remove from heat; stir in butter and vanilla. Cool, without stirring, until pan feels warm to hand. Serve.

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SCHRAFFT'S HOT FUDGE SAUCE
From: Molly O'Neill's New York Cookbook
Makes 1 1/2 cups

1 Tbsp. unsweetened cocoa powder
1 cup sugar
3/4 cup heavy (whipping) cream, divided use
1/4 cup light corn syrup
2 Tbsp. unsalted butter
2 squares (1 oz. each) unsweetened chocolate, chopped
1 tsp. vanilla extract
Pinch of salt
Few drops of malt vinegar

In a heavy medium saucepan, whisk together the cocoa powder, sugar, and 1/4 cup of the heavy cream until smooth. Stir in the corn syrup, butter, chocolate, and the remaining 1/2 cup heavy cream and bring to a boil over medium heat. Do not stir while the mixture heats. Keep over medium heat until the mixture registers 236 degrees F on a candy thermometer, about 3 minutes.

Remove from the heat and stir in the vanilla, salt, and vinegar. The sauce will thicken upon cooling or when poured over ice cream.

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HOT FUDGE SAUCE
Recipe By: Elizabeth Powell

1/4 cup butter
1 1/2 unsweetened baking chocolate squares (1 ounce each)
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1 dash salt
1/2 cup cream
1 teaspoon vanilla

Melt the butter and chocolate together over low heat.

Mix together the sugar, cocoa powder, and salt. Add to chocolate mixture. Mix together until smooth. Add cream slowly and bring to a boil, stirring constantly. Remove from heat immediately and beat in vanilla.

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REGAL CHOCOLATE SAUCE (BAKER'S ONE BOWL RECIPE)
Makes about 1 cup

2 squares (1 ounce each) Baker's Unsweetened Chocolate
1/3 cup water
1/2 cup sugar
3 tablespoons margarine or butter
1/4 teaspoon vanilla

TO MAKE IN A MICROWAVE:
MICROWAVE chocolate and water in microwavable bowl on HIGH 1 1/2 minutes.
STIR UNTIL CHOCOLATE IS COMPLETELY MELTED.
Stir in sugar. Microwave 1 minute. Stir.
Cook 2 minutes longer; stir in margarine and vanilla.

TO MAKE IN A SAUCEPAN:
Heat chocolate and water in saucepan over low heat. Stir constantly, until chocolate is melted and mixture is smooth. Add sugar; bring to a boil. Boil for 2 to 3 minutes or until slightly thickened, stirring constantly. Remove from heat; stir in margarine and vanilla.

VARIATIONS:
Substitute 1 tablespoon orange liqueur or almond liqueur for the vanilla.

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HOT FUDGE SAUCE
Source: Mr. Bill / rec.food.cooking, 1998
Makes 2 cups

5 tbsp butter
1/4 cup unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
3/4 cup sugar
2/3 cup evaporated milk
1 dash salt
1 tsp vanilla

In a small pan, melt the butter. Remove from the heat, add the cocoa powder, and whisk until smooth. Stir in the chopped chocolate, sugar, and evaporated milk. Bring sauce to a boil over medium heat, stirring constantly. Remove from heat at once and stir in salt. Cool briefly, then stir in vanilla.

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HOT FUDGE SAUCE
Source: Nexis Robinson / rec.food.cooking, 1998

MELT TOGETHER:
2 oz good bittersweet chocolate or unsweetened chocolate
1/4 cup sugar
2 tbsp sweet (unsalted) butter
1/4 cup Valrhona unsweetened cocoa powder
1/4 tsp salt
ADD AND STIR OVER MEDIUM HEAT UNTIL IT COMES TO A FULL BOIL:
About 1/2 cup heavy (whipping) cream (very necessary for hot fudge IMO)
REMOVE FROM HEAT AND STIR IN:
1 tsp of good vanilla.

It's divine :)

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HOT FUDGE SAUCE
Source: Cook's Illustrated magazine, July/August 1997

10 oz semi sweet chocolate, chopped
1/3 cup sifted Dutch process cocoa powder
1/3 cup sugar
3/4 cup light corn syrup
1/3 cup heavy (whipping) cream
Pinch salt
1/3 cup water
1 teaspoon vanilla extract
3 Tablespoons unsalted butter, cut into pieces

Melt chocolate in small heat proof bowl set over pan of almost simmering water until smooth, stirring once or twice. Turn of heat and whisk in cocoa powder until dissolved; set aside.

Warm sugar, corn syrup, cream, salt and 1/3 cup water in a medium, heavy bottomed, nonreactive saucepan over low heat without stirring until sugar dissolves. Increase heat to medium-high; simmer mixture, stirring frequently, about 4 minutes.

Turn off heat and whisk in vanilla and butter. Cool mixture slightly, about 2 minutes; whisk in melted chocolate. Serve warm.

(Can be refrigerated in an airtight container at least 10 days before before serving; reheat over simmering water or in microwave for 1 to 1 1/2 minutes, stirring several times, until sauce is shiny and completely smooth.)

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1950'S HOT FUDGE SAUCE (MAYBE BAILEY'S)
Source: Marilyn Jacobson / rec.food.cooking, 1997

I was given the following recipe back in the 50's. Supposedly, it is the original from Bailey's of Boston, THE place for ice cream in its day.
This got rave reviews when we made dessert sundaes last week-end!

2 squares (1 oz. each) unsweetened baking chocolate
1/2 cup butter
2 cups confectioner's sugar
3/4 cup evaporated milk

Melt butter and chocolate. Remove from heat; add sugar and milk alternately. Stir until smooth. Simmer 8-10 minutes.
Note: As it simmers, it gets smoother.

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HOT FUDGE SAUCE
Source: B.A.Hapeman / rec.food.cooking, 1997
Makes 4 pints

This is my mother's recipe for hot fudge sauce, I don't know whether it is like the one at drug store soda fountains, but it sure is good!

Melt in double boiler:
1 cup butter
8 oz. unsweetened chocolate

Stir in:
1/2 tsp. salt
6 cups granulated sugar
(Mixture will be dry and grainy)

Stir in, very slowly:
3 cups evaporated milk

Cook until sauce is thickened, 5 to 15 minutes.

Remove from heat, add:
4 tsp. vanilla extract

Cool slightly, pour into glass jars (rinse jars in hot water so they won't crack). Let cool; cover; and refrigerate.

NOTE FROM ANOTHER POST REGARDING THIS RECIPE:
We have been making that recipe in our family for over twenty years and it's wonderful. The one problem that I have encountered is that it sometimes it gets grainy after refrigerating it. The last time I tried it, I slipped a little marshmallow cream into it and it got the wonderful "fudgey" flavor that so many want - and had no grainies after refrigeration. Try it on homemade ice cream - it's the best!"

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MARTHA STEWART'S HOT FUDGE SAUCE
Source: tamale / rec.food.cooking, 1995
From: Martha Stewart's Quick Cook

I've used it and it's shamelessly easy. It is like the classic hot fudge sauces of "hot fudge sundae" fame.

3/4 lb semisweet chocolate
3/4 cup heavy (whipping) cream
1 tbsp of your favorite liqueur (optional)

Chip the chocolate into chip-sized pieces and put into a medium sized heatproof bowl.

Bring the cream to a full boil in a small saucepan. Pour immediately over the chocolate and stir until the chocolate is melted and smooth. (You can add a tablespoon of your favorite liqueur to the chocolate if you desire.)

Spoon warm mixture over chocolate ice cream. Serve.

Note: If the ganache hardens, put the bowl over simmering water and melt the chocolate, stirring occasionally. Do not overheat or the chocolate will separate and become grainy.

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DOUBLEDAY COOKBOOK HOT FUDGE SAUCE, 1980's
From: New Doubleday Cookbook by Elaine Hanna and Jean Anderson, 1985
Makes 1 1/4 cups

1 1/2 cups sugar
2 tbsp flour
3 oz unsweetened chocolate
3/4 cup cold water (for a richer sauce use evaporated milk)
3 tbsp butter or margarine
1 tsp vanilla

Mix the sugar and flour together in a heavy saucepan, blend in the water and heat, stirring constantly, over moderate heat until boiling and thickened. Reduce the heat to low, add the chocolate and cook and stir until the chocolate melts.

Remove from head ant beat in the butter and vanilla. Cool slightly, beating now and then. Serve warm.

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And here's something else you might try. Simply begin your favorite fudge recipe, but cook the syrup only to about 220 or 225 degrees F. Take it off the heat, cool maybe 10 minutes, then drop in the butter, add the vanilla and heat until satiny. You couldn't get a more authentic hot fudge sauce than this!

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STANDARD HOT FUDGE SAUCE
Source: Arnold & Jennifer Pomerance / rec.food.chocolate, 1996

3/4 cup sugar
1/2 cup unsweetened cocoa powder
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla

Combine sugar and cocoa powder in medium saucepan; blend in evaporated milk and corn syrup. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute.

Remove from heat; stir in butter or margarine and vanilla. Serve warm.
Note: can be refrigerated for later use.

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EASY HOT FUDGE SAUCE

1/2 cup unsweetened cocoa powder
1 1/3 cups (one 14 oz can) sweetened condensed milk
3 tablespoons of milk
1 tablespoon butter or margarine
1 teaspoon vanilla

Combine cocoa powder, sweetened condensed milk and milk in medium micro-proof bowl. Microwave on high (full-power) for 1 minute; stir.

Microwave on high for 1 to 1 1/2 minutes, stirring with wire whisk after each minute, or until the mixture is smooth and hot.

Stir in butter or margarine and vanilla. Serve warm.

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FUDGE SAUCE
Source: The Baltimore Sun; Dec 11, 1991

1 (12 oz) can evaporated milk
1 3/4 cup sugar
4 oz unsweetened chocolate (4 squares, 1 oz each)
1/4 cup margarine
1 1/2 tsp vanilla extract
1/4 tsp salt

Combine the milk and sugar in a medium saucepan over medium heat, stirring constantly, to a rolling boil. Boil and stir for 1 minute. Add the chocolate and stir until smooth and melted.

Remove from the heat and stir in the vanilla extract and salt.

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STEVE HERRELL'S ORIGINAL HOT FUDGE SAUCE
Source: Ephraim M Vishniac / alt.food.chocolate, rec.food.cooking

The story.
In the late '70s, Steve's Ice Cream wasn't a national franchise outfit selling industrial-grade ice cream and frozen yogurt. It was a single store on Elm Street in Davis Square, Somerville, MA. Steve Herrell ran it, and everything they sold was made right there in the store. As you waited in the line that ran around the store, out the door, and down Elm Street, you could watch the big ice cream freezers working, rest on bags of rock salt, or admire the cases of soon-to-be-crushed Oreo cookies and Heath bars. For real entertainment, you could load a music roll into the occasionally working player piano, or smile at the stained-glass baby declaring, "Ice Cream Is Good."

I don't have any ice cream recipes from the original Steve's, but I do have the recipe given above for their killer hot fudge. You might want to scale it down for domestic use, or you might want to call up lots of friends.

10 oz. unsweetened chocolate
slightly less than 1 lb. butter
2 cups cocoa unsweetened powder
5 cups sugar
1 1/3 cups milk
1 1/3 cups heavy (whipping) cream

Melt the butter and the chocolate. Add cocoa powder and stir until smooth. Add sugar and mix until all ingredients are moistened. The mixture will look like wet sand. Stir in the cream and milk until homogeneous. Leave on low heat for one hour or at least until the sugar is dissolved.