![]() ![]() What could be better than a hot fudge sundae? It's also my go-to dessert when I have dinner guests. ![]() If you want your sauce thinner, just add 1-2 tablespoons more evaporated milk. I tend to like my sauce like a soft caramel sauce. The firmness you feel when the sauce hits the ice water will show you how the sauce will be on your ice cream. You can text the firmness of your hot fudge sauce by putting a spoon, with a little fudge on it, into a cup of ice water. You can test the soft ball stage by setting a small spoonful of sauce in a cup of ice cold water and see if it forms a soft ball. You want to bring the sauce to a boil, then let it continue a good rolling boil for two minutes until it reaches the "soft ball" stage and remove it from the heat. ![]() you combine six ingredients and stir them over medium heat. The contrast of flavors and temperatures between the chocolate and vanilla, and the hot and cold is addicting. We love a good hard vanilla ice cream (like Breyer's Natural Vanilla). This sauce is chocolaty, smooth and silky. Grandma's chocolate cake was a stand out! My mom, my sisters and I have continued Grandma Gladys's tradition by boiling the recipe just two minutes and using it as hot fudge sauce. She boiled it for 3 minutes then used it to quickly frosted a delicious chocolate cake. Hooray for Hot Fudge Sundae day! Our lip-smacking recipe for this Hot Fudge Sauce originated with my Grandma Gladys Greer, of St. Store vegan hot fudge sauce in an airtight container or mason jar in the fridge for up to 7 days. For longer storage, freeze in an airtight container for up to three months.Jump to Recipe Print Recipe Grandma's Recipe Alternatively, reheat in a small saucepan over low heat. To reheat the sauce, heat in 10-second intervals in the microwave until it’s hot and pourable again. When it cools it will be too solid to pour. You can even use it as a sauce for banana splits!Īlways serve this sauce hot or warm.
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