Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Hot Fudge!

Hot Fudge!

Hot Fudge

Hot Fudge

Hot fudge: *UPDATE* [15.01.2018] I’ll be posting another hot fudge recipe with better photos and a video shortly!

Yes. More chocolate. Obviously, my desire for chocolate did not desert (pun not intended!) me, as I had previously thought. I was craving vanilla ice cream. Since I am limiting the amount of sweets due to my diet, I convinced myself not to make my own ice cream. Instead, I purchased a pint of vanilla ice cream to eat over a few days.

Hot FudgeIn addition to ice cream, I wanted to make hot fudge. I looked over many recipes online, and some called for heavy cream. I didn’t want the fudge to be too heavy in fat, and I was out of heavy cream, so I looked for a recipe that didn’t ask for said ingredient. Consequently, I found a recipe on AllRecipes that looked promising. I made a third of the recipe, and it yielded more than enough fudge for one person. Per the comments and suggestions made on the site, I reduced the amount of evaporated milk to make it thicker. It was perfect. The photos do not do it justice as all. It was thick, smooth, chocolaty, and delicious. After sitting out for awhile, it becomes even thicker. So thick that it doesn’t pour out without stirring it first. I stuck my finger in the chocolate goo, and tasted it again. Ahhhh, it’s sooo freaking good!

Hot FudgeI have posted the adapted and halved version of the fudge recipe below. Half the below recipe for a smaller version; it makes more than enough for one or two people.

Don’t forget to check out a plethora of other ice cream flavors to accompany this hot chocolate such as vanilla bean, vanilla bean with brown sugar, espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate toffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Hot Fudge Sauce
adapted from AllRecipes

1 cup semisweet chocolate chips
1/2 cup butter (1 stick or 8 oz)
2 cups confectioners’ sugar
2/3 cups evaporated milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

  1. In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
  2. Gradually mix in the powdered sugar and evaporated milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.


Copyright – Memoria James – http://www.mangiodasola.com

Memoria James

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