You want some hot fudge? Do you have 15 minutes? You can make your own at home–you probably have all the ingredients in your pantry right now!
This recipe is adapted from one I found on All Recipes called Sue’s Hot Fudge Sauce. It’s an easy way to make hot fudge that uses cocoa powder instead of baking chocolate. I have modified the recipe a little from the original because it was so super sweet – I added a little salt to balance the sweetness and some more cocoa powder. Be sure to use a big enough pot – you don’t want to get burned or have a mess from boiling over the pot. I’d also recommend using an immersion blender in the pot instead of transferring the hot sauce to a standard blender. Much safer and less clean-up!
Have I convinced you that you can make your own hot fudge at home? If you try is share your results in the comments section. Enjoy!
1 cup (2 sticks) of butter
1/2 cup unsweetened cocoa powder
3 cups white sugar
1 (12 ounce) can of evaporated milk
1/2 tsp salt
1 tsp vanilla extract
Combine all ingredients except vanilla extract in a large pot. Cook on medium heat until mixture comes to a boil. Whisk continuously as it boils, for 7-8 minutes. Remove from heat and stir in vanilla. Blend in the pot with an immersion blender (stick blender) or transfer to a standard blender and blend for 4 minutes.
- Serve hot over vanilla ice cream! or make brownie sundaes!
- Yield is approximately 4 cups.
- Refrigerate unused portion. Leftovers may be grainy, but will smooth out when heated and stirred.
- Reheat in small batches in the microwave.
- Can be used as a chocolate fondue with fresh fruit, pound cake and pretzels.
Bring it up to a boil and be careful! Mine almost boiled over as you can see. I had to keep whisking to prevent a huge mess. Bigger pot next time!
Using an immersion blender to smooth it out. If you don’t have a blender, or don’t want the hassle, it will probably be fine without blending. Just makes it extra smooth and nice!
And the payoff! So delicious over vanilla ice cream. It would also make a great chocolate fondue dipping sauce!
Sean, my helper and taste-tester!
The weather has been beautiful here lately. It’s really starting to feel like summer. And what goes better with hot summer days than cool refreshing popsicle? I made a batch of coconut flavor and they turned out great. They are not too sweet and have lots of coconut flake for texture.
I highly recommend investing in some pop molds if you like the idea of making popsicle at home. They are not very expensive and turn out a beautiful pop with handle. I got mine as a birthday gift from my wonderful husband two years ago. We’ve also made smoothie pops which were a big hit.
If you don’t have molds you can always use a disposable plastic cup and a popsicle stick or even a plastic spoon for the handle. Here’s what you’ll need to make about 6 ice pops:
3/4 cup milk
1/4 cup sugar
1/2 tsp vanilla extract
1 can coconut milk (regular is creamier than light)
1 cup shredded sweetened coconut flake (from the baking aisle)
- Combine milk, sugar and vanilla in a saucepan and heat on low, stirring until the sugar is dissolved. Remove from heat.
- Add the coconut milk and shredded coconut. Stir to combine.
- Fill pop molds and freeze for at least 8 hours.
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Bite sized snacks of salty-sweet deliciousness!
These are so good. No, I mean really, really good. And simple to make. I like to make them as gifts to hand out at Christmas. Or anytime really. I made a triple batch last weekend to take to the family cabin at the lake.
The recipe, if you can call it that, requires only three ingredients and takes about 20 minutes to make. Plan a little more time if you are making multiple batches, about 30 minutes total. Plus a few hours for cooling.
You will need:
- A bag of Rollo candies. (A bag contains about 50 pieces)
- Some mini pretzels
- Roasted, salted almonds (or pecans, walnuts…whatever you like.)
Get to work!
- Line a rimmed baking sheet with foil (or parchment).
- Lay out the pretzels on the cookie sheet. Use only whole pretzels.
Parchment or foil keeps the candies from sticking. Less clean up!
- Unwrap all the Rollos. This is the most time-consuming step. Try not to eat too many!
- Place one Rollo on each pretzel.
- Place in the oven on low (approx 250-300°F) for about 5 minutes. You will know they are ready when the chocolate becomes shiny and lighter in color.
Chocolate is lighter and shiny.
- Remove from oven to a cooling rack and press one almond into the top of the Rollo.
Press the nuts into the Rollos.
- Yep, that’s it. Let them cool. It takes a few hours for the chocolate to harden back up. If you’re really in a hurry place the sheet in the freezer for a few minutes.
So I told you about how much Sean likes Jake and The Neverland Pirates and wants to have “mango smoothies” because that’s what the kids have in one episode. I could make my own smoothies, but it’s quicker and more reliable for me to use the Jamba smoothie mix. I bought a big ‘ol bag of it at Costco so we have plenty on hand.
This afternoon I decided that the freezer was looking a little low on tasty treats. While Audrey was napping, Sean and I fired up the blender and made a batch of “Strawberries Wild” smoothie. We carefully filled and molds and waited four hours for them to freeze.
Here’s a few photos of the popsicle making because photos make blogs more fun!
Yes, I know I have a super old Oster blender, but it still works! Sean is very neatly lining up and counting the pop sticks in the background.
Mixed up the smoothie (one bag) according to package directions.
These molds have some nifty holes that help keep the frozen treat on the stick.
Filled up and ready to go.
Four hours of chillin'. To the right is the bag of frozen Olallieberries from our u-pick day.
Audrey's holding the finished product. I didn't run one under the water long enough before trying to take it out of the mold. Oops.