Homemade Hot Fudge Sauce Recipe - Creations by Kara (2024)

FAQs

Homemade Hot Fudge Sauce Recipe - Creations by Kara? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Grainy Fudge

If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

Corn Syrup, Nonfat Milk, High Fructose Corn Syrup, Sugar, Soybean Oil, Cocoa Processed With Alkali And Cocoa, Contains 2% Or Less Of: Fully Hydrogenated Cottonseed Oil, Mono And Diglycerides, Salt, Sodium Phosphate, Sodium Citrate, Vanillin (artificial Flavor).

Heat Ingredients: Combine sugar, light corn syrup, heavy cream, salt and water to a saucepan and stir well. Bring to a simmer and cook for 3-4 minutes, stirring well. Remove from heat and stir in butter and vanilla. Add Chocolate Mixture: Pour the chocolate mixture into the syrup and stir until smooth.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

The more liquid you incorporate—whether it's brine, vinegar, or soy sauce—the thinner your sauce will be. For a smoother texture, prolonged blending is your best bet. If you want your sauce even smoother, then straining that blended sauce is an even better option.

Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.

Corn syrup is really the secret ingredient to making the best hot fudge, because without it, the chocolate and butter would harden up as the sauce cools. If you prefer not to use corn syrup, try golden syrup, which is made from cane sugar and works just as well.

What is in Mackinac Island fudge? ›

Ingredients. Milk, cream, sugar, corn syrup, skim milk, high fructose corn syrup, whey, water, chocolate liquor, hydrogenated coconut oil, peanut oil, alkalized cocoa, mono and diglycerides, buttermilk, butter, natural flavors, soy lecithin, pectin, salt, cellulose gum, xanthan gum, guar gum, annatto (color), vanilla.

In 1906, candy maker Clarence Clifton Brown brought an old gas stove, a marble work slab and copper kettles out west in a covered wagon from Ohio. He set up an ice cream shop in downtown Los Angeles where he also made and sold candy while perfecting his Fudge Sauce.

The great thing about the hot fudge sauce is that it stores really well in the fridge. You can chill it and reheat it as many times as you want and it will still not split on you and remain the shiny glossy fudge sauce.

How Long Does Fudge Last in the Fridge? To keep fudge fresh, it's important to keep it cool. With proper storage, fudge can last in the fridge for 2 to 3 weeks.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.