Rich Hot Fudge Sauce

I've been going through some of my blog posts that are just in the draft stage and came upon this recipe I started to post back in 2010. I never published the post but I'm not sure why, so I'm publishing it now. It sounds good, as it has both cocoa powder and unsweetened chocolate. I've got several ice cream topping recipes on the blog. Check them out by clicking on the labels at the bottom of the post.

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1 cup heavy whipping cream
3/4 cup butter, cubed
1  1/3 cups packed brown sugar
1/4 cup granulated sugar
pinch  salt
1 cup unsweetened cocoa
1/2 cup plus 2 tbsp light corn syrup
2 squares (1-oz each) unsweetened chocolate
3 tsp vanilla extract
1-2 tsp rum extract

In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted. Add the sugars and salt, and cook until sugar is dissolved, stirring constantly; about 4 minutes. Stir in the cocoa and corn syrup; cook and stir for 3 minutes.

Add the chocolate and cook and stir for 3-4 minutes or until chocolate is melted. Reduce heat to low. Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. Remove from heat; stir in the extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers.

Velvety Chocolate Sauce

An old recipe that I came across, and I thought I'd share it with you.

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1/2 cup light corn syrup

1 cup granulated sugar

1 cup water

3 (1 oz.) squares unsweetened chocolate

1 tsp vanilla extract

1 cup evaporated milk

In a saucepan, combine the corn syrup, sugar, and water and cook to the softball stage (236 degrees). Remove from heat and add the chocolate, stirring until the chocolate has melted. Add the vanilla and lix well. Slowly add the evaporated milk, and mix thoroughly. Let cool. Store in the refrigerator. 

Makes 3 1/2 cups

Salted Butterscotch Coffee Cake

I make a similar cake to this that I've also served as a breakfast cake. The recipe is right here. This particular recipe is found on the Julie's Eats and Treats blog.

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Cake
1 (15.25 oz) yellow cake mix, dry
4 eggs
1 (3.4 oz) instant butterscotch pudding mix
1 cup vegetable oil
1 cup water
1/2 cup butterscotch chips

Cinnamon Swirl
1/2 cup brown sugar
1 1/2 tsp ground cinnamon

Salted Butterscotch Glaze    Note: You can also use just a regular vanilla glaze, if you prefer
1 cup powdered sugar
1/4 cup butterscotch ice cream topping
2-3 tsp milk
1/4 tsp sea salt

Preheat oven to 350 degrees. Grease a bundt or a 9x13" cake pan. Mix together the cake mix, eggs, pudding, vegetable oil and water until well combined. Stir in the butterscotch chips. Pour half of the cake batter into the prepared pan. In a small bow combine the brown sugar and cinnamon and sprinkle over on top of the cake batter.

Bake 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool cake. In a small bow, combine the powdered sugar, butterscotch topping and milk (you want the glaze to be fairly thick so it doesn't run off the cake). Drizzle the butterscotch glaze over the cake and then sprinkle the sea salt over the glaze. 

Fronies Chocolate Syrup

Printable Recipe


Excellent Sauce. Makes a small batch.

1 1/2 squares unsweetened chocolate
1 tbsp butter
1/2 cup light or dark corn syrup
1/2 cup sugar
1/4 cup whipping cream
pinch salt
1/2 tsp vanilla

Melt together the chocolate and butter. Add the corn syrup, sugar, whipping cream and salt. Bring to a boil and boil for one minute, stirring constantly. Add the vanilla, and mix well. Cool and store in the refrigerator.

Fudge Sauce

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We got this recipe from a friend of my mother's, many, many years ago. It's very good.

1 oz unsweetened chocolate
2 tbsp butter
1 cup sugar
1 (5-oz) can evaporated milk
1 tsp vanilla

Melt together the chocolate and butter over low heat. Stir in the sugar until well combined. Add the evaporated milk and increase the heat. Cook rapidly and bring to a rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla. Cool completely and store in the refrigerator.