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!
When you want to make cookies there are so many choices. Even if you narrow it to chocolate chip, there are regular chocolate chip, oatmeal chocolate chip, and on and on.
I say when in doubt go for the extra chocolate!
Here is a recipe for double chocolate chip cookies. They are just as easy to make as the classic Toll House recipe, and have a great chewy texture. With chocolate cookies it can be difficult to know exactly when they are done because of the dark color. Don’t overbake or they will be burnt on the bottoms. Speaking from experience here!
For even more variety try it with white chocolate chips or peanut butter chips in place of the semi-sweet chips.
2 ¼ cups flour
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
2 cups chocolate chips (or any other type of chips)
- Heat oven to 375°
- Stir together flour, cocoa, baking soda and salt.
- In the bowl of a stand mixer beat butter, sugars and vanilla.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips.
- Bake 8 to 10 min. Do not overbake!
Makes about 5 dozen cookies.
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.