Post by Loupy on Mar 19, 2016 21:45:38 GMT -7
Hot Fudge Sauce
From: Ree @ thepioneerwoman.com/
I have a problem with ice cream sauces, whether it’s strawberry sauce, caramel sauce, or this hot fudge sauce I’m sharing with you today: I pretty much love them so much that I don’t really need to eat them with ice cream. I only need a spoon. Now, I guess you could call this a good thing because I’m saving the ice cream calories, which would most assuredly wind up on my bottom. But you could also call it a bad thing because once I eat a spoonful, particularly of this silky, velvety chocolate goodness—I’m liable to eat the whole jar.
So see? I’m better off going ahead with the ice cream!
I’m glad we had this talk.
PREP TIME: 5 Minutes
DIFFICULTY: Easy
COOK TIME: 10 Minutes
SERVINGS: 8 Servings
INGREDIENTS
1 cup Unsweetened Cocoa Powder
1 cup Sugar
1 cup Heavy Cream
1 stick Salted Butter, Cut Into Pieces
3 teaspoons Vanilla
Instructions:
In a medium saucepan, gently whisk together the cocoa powder and sugar.
Whisk in the cream, then turn the heat to medium and whisk it as it warms up.
When the mixture starts to heat up, add the butter and stir it in to melt.
Then when the mixture is nice and hot, add the vanilla and stir it to combine.
Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.
Store it in the fridge (it will become solid as it cools).
This’ll keep in the fridge forever! Well…for as long as it’ll take you to go through it, which is like nine hours. Ha.
To serve, scoop out the amount you need and place it in a microwave-safe bowl.
Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.
From: Ree @ thepioneerwoman.com/
I have a problem with ice cream sauces, whether it’s strawberry sauce, caramel sauce, or this hot fudge sauce I’m sharing with you today: I pretty much love them so much that I don’t really need to eat them with ice cream. I only need a spoon. Now, I guess you could call this a good thing because I’m saving the ice cream calories, which would most assuredly wind up on my bottom. But you could also call it a bad thing because once I eat a spoonful, particularly of this silky, velvety chocolate goodness—I’m liable to eat the whole jar.
So see? I’m better off going ahead with the ice cream!
I’m glad we had this talk.
PREP TIME: 5 Minutes
DIFFICULTY: Easy
COOK TIME: 10 Minutes
SERVINGS: 8 Servings
INGREDIENTS
1 cup Unsweetened Cocoa Powder
1 cup Sugar
1 cup Heavy Cream
1 stick Salted Butter, Cut Into Pieces
3 teaspoons Vanilla
Instructions:
In a medium saucepan, gently whisk together the cocoa powder and sugar.
Whisk in the cream, then turn the heat to medium and whisk it as it warms up.
When the mixture starts to heat up, add the butter and stir it in to melt.
Then when the mixture is nice and hot, add the vanilla and stir it to combine.
Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.
Store it in the fridge (it will become solid as it cools).
This’ll keep in the fridge forever! Well…for as long as it’ll take you to go through it, which is like nine hours. Ha.
To serve, scoop out the amount you need and place it in a microwave-safe bowl.
Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.