" /> " />
New recipes

Our site's Best Hot Fudge

Our site's Best Hot Fudge


 Our site's Best, a collection of our essential recipes." />Our site's Best, a collection of our essential recipes." />

Chocolate can burn, which would ruin an otherwise impeccable sauce. This is part of Our site's Best, a collection of our essential recipes.

Ingredients

  • ⅔ cup (packed) dark brown sugar
  • ⅓ cup brown rice syrup or dark agave nectar
  • 2 tablespoons unsalted butter
  • 5 ounces unsweetened chocolate, chopped
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract

Recipe Preparation

  • Cook cream, brown sugar, brown rice syrup, butter, and ¼ cup water in a medium heavy saucepan over medium heat, stirring to dissolve sugar. Increase heat to medium-high and bring mixture to a boil. Fit saucepan with thermometer and cook, swirling pan occasionally (do not stir), until thermometer registers 220°, 6–8 minutes.

  • Remove from heat and remove thermometer from saucepan. Add chocolate and stir until chocolate is melted and mixture is smooth. Bring to a boil over medium-high heat and cook, stirring and scraping down sides and bottom of saucepan with a heatproof rubber spatula to prevent scorching, until thickened and bubbling rapidly, about 1 minute. Remove from heat and whisk in cocoa powder, vanilla, and salt until smooth.

  • Strain sauce through a fine-mesh sieve into a heatproof bowl—it will look oily and separated at this point, but don’t worry! Vigorously whisk 2 Tbsp. water into sauce to emulsify it; whisk until smooth and glossy. Whisk in more water a tablespoonful at a time until sauce is pourable but still thick.

  • Do Ahead: Hot fudge can be made 2 weeks ahead. Cover and chill. Before serving, gently warm in microwave, stirring every 20 seconds, or in a heatproof bowl set over a saucepan of barely simmering water, adding water to thin if needed.

Nutritional Content

2 Tbsp. per serving (16 servings): Calories (kcal) 180 Fat (g) 13 Saturated Fat (g) 8 Cholesterol (mg) 30 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 12 Protein (g) 2 Sodium (mg) 110Reviews SectionI recently watched BA’s gourmet Ben and Jerry’s video, so I decided to make a few pints myself. I halved this recipe and used amber agave and dark chocolate. The hot fudge turned out great, however, like other comments stated, the mixture did not separate. I believe that the reason for this is a lower fat content in the chocolate that I used; my assumption is that higher quality unsweetened baking chocolate has a higher fat content and therefore the mixture separates more. I still added water at the end and it turned out amazingly, so it wasn’t much of an issue. Thanks for the recipe!Macaron22North Carolina07/02/20This sauce was really good. I used dark agave nectar when making this. I thought I had done something wrong because my sauce didn't separate, though I added a little water and whisked the sauce anyway just to be sure it was emulsified. I was glad I strained it to make sure it was super smooth, but this turned out really well without a lot of work.An easy-to-follow recipe that turned out great! While I did not have either the brown rice syrup or agave nectar, I did some research and instead used glucose syrup. Ironically, I did start to worry when my fudge DIDN'T separate as it went through the strainer, but it still turned out fine when I added the 2 tbsp of water + 2 tbsp more to loosen the mixture up a bit more (I knew using glucose syrup would mean needing more liquid). The fudge ended up being creamy without being too fatty and having a nice salty end-note to cut through some of the richness.I also placed a 3 tbsp sample in the freezer to see how it would hold up being frozen (just like in Gourmet Makes - Ben & Jerry's). In the end, I was still able to scoop through it with relative ease, so I'm crossing my fingers that my batch will do well if swirled through ice cream.tayl_gregMelbourne04/29/20Claire! I feel like I’ve let you down! I followed this recipe exactly as written with one exception. I accidentally purchased light agave instead of dark. I’m not sure if that is where I went horribly wrong with this recipe, but it was an unmitigated disaster. I cooked the cream mixture to 220, I even used two different candy thermometers because I didn’t trust one of them. Then added the chocolate and cooked that a bit longer. Added the cocoa and the vanilla and, yes, it looked oily and separated at this point. Then I put it into the fine mesh sieve and a bunch of liquid fell through, but the chocolate mixture was so thick that I had to really force it through with a spoon. Then I tried whisking in the water, and while perhaps a bit of emulsification occurred, the mixture was really disgusting looking, and tasted terrible. The only thing I can think is that I managed to burn the chocolate, but if that’s the case then I really believe their must be some mistake in the way the recipe is written. I don’t know....was this all a result of using light instead of dark agave nectar?

How to Make Easy Chocolate Frosting

Ditch the can and make this homemade, fudgy chocolate frosting recipe perfect for cakes, cupcakes, and brownies! Made with evaporated milk and unsweetened cocoa powder, this easy chocolate frosting has a thick, creamy texture sure to impress any crowd. In this post, you will learn:

  • How to make chocolate frosting from scratch for cakes, brownies, and cookies
  • How to make chocolate frosting with cocoa powder and evaporated milk

Whether you’re in a pinch and don’t have canned frosting in the pantry or just feel like stepping up your treat game, this fudgy chocolate frosting is a quick and delicious way to elevate any boxed or homemade cake.

As someone who mainly used canned frosting on cakes growing up (because #easy), I’m here to tell you that once you try this homemade version, you’ll have a hard time going back to the canned version! Its thick, creamy texture makes it the perfect spreadable, easy chocolate frosting for brownies, cake, or cookies.


Health Benefits of Chocolate

Many studies show the numerous health benefits of chocolate. It’s no wonder that it has been used for ages for its medicinal properties.

Chocolate contains very high levels of antioxidants which help protect the body from damage from free radicals. 1 These antioxidants include polyphenols and flavonoids (at an even higher rate than wine and tea) which have a number of health benefits, including increasing good cholesterol and improving circulation. 2

Cacao is rich in iron, copper, magnesium, zinc, and phosphorus. (It’s considered to have one of the highest levels of magnesium found if food. 3 )

Cacao butter is high in oleic acid, 4 which is the same heart-healthy fat found in olive oil.

The higher the amount of cacao in your chocolate sauce recipe, the darker it is, and the more health benefits you’ll reap.


Even though I’m only sharing just know, I’ve been making these sugar-free brownies for a good long time. I created this recipe for my mum, who is a total brownie fan.

You see, I’m more of ice cream fan, but my mum just loves chocolate, and in particular, brownies!

Though, like me, she likes to avoid sugar as much as possible. There’s nothing better than a clean, vibrant body, right?!

The first time I made these brownies was on a Friday night. My mom and I had a really crazy work day, and spent half the day chasing around the kids (she's a mom of seven people, a real supermom).

After the kids went to bed that night, mom and I sat at our kitchen bar table attempting to unwind after all the craziness. We sat and chatted all about the day, and then mum told me how great it would be if we could bake up and eat a batch of brownies at this late hour.

Something came over me. I said, “lets do it - we’ve had a crazy day and I think it will be a nice little memory to have”. But we were on a no-sugar cleanse after a big holiday and we didn’t want to break it.


How to Make Homemade Espresso Brownies from Scratch

Making vegan brownies from scratch is so simple and tastes far better than anything you can buy in a pre-packaged box. Because this brownie recipe is gluten free and vegan, there’s no butter to melt or eggs to whip, so this recipe is super simple to whip up. Here’s how to do it:

  • First, brew your favorite espresso or strong coffee then pour it over chopped chocolate to melt. Take a deep inhale to stir all your senses.
  • Second, add the sugar, almond butter, and vanilla extract. Whisk… whisk, whisk. Then whisk in the oat flour and cocoa mixture.
  • Third, turn the oven on to preheat. While the oven is preheating, prepare the baking pan with parchment and pan spray or coconut oil.
  • Next, once the oven is ready, fold in the chocolate chips, spread the batter evenly in the pan and lick the bowl clean (bakers treat!).
  • Last, bake until fudgy or cakey/chewy. Which do you prefer? For fudgy, bake for 18-19 minutes… for cakey/chewy, bake for 21-22 minutes.

Pictured here are fudgy brownies. I absolutely love their delicate, melt in your mouth texture. But for a bit longer bake, the brownies won’t slightly sink in the center and will hold their loft producing a chewy, cake-like brownie.


Step 2: Infuse the coconut oil

1. Combine the following in a crockpot on warm or low (warm is usually sufficient in most crockpots):

1 Cup Coconut Oil [I like the big jug of unrefined Nutiva because I use it a lot and the flavor/scent is really delightful. If you don't like the taste of coconut or you'd like to save some money, the refined stuff is a bit cheaper and doesn't have a tropical smell]

1 teaspoon- 1 Tablespoon Sunflower Lecithin: If you reeeeallly don't like the flavor of lecithin use 1 teaspoon. Otherwise, use 1 Tablespoon per cup.

*Try to keep oil near 160°-180f for best results*

For even better (hands-off, no worry, and much less clean up) results, again, I use the FX. It decarboxylates, infuses and strains every last drop out of your oil. No babysitting. Very little clean up. Virtually no oil loss. It's one of my favorite gadgets these days.

1 Cup Organic Decarboxylated Cannabis (about 7g or 1/4 oz.) –

[dosage note: At 20% THC this works out to about 29 mg THC per teaspoon. If you work with stronger cannabis, say 30% THC, each teaspoon would be about 42 mg THC per teaspoon. Make sure to take it slow and always get a rough idea of how strong your oil is by using the dosage calculator. If you're new to cannabis or if you're trying to refine your use, you can check out this post about microdosing and balancing ratios. You can also use cannabis that is high in CBD and CBG to make blends to create a cannabinoid ratio that works for you. I like Sacred Smoke Herbals for CBD and CBG flower to make oil infusions and tinctures.]

Stir every half hour or so.

After about 2 hours of heating and steeping, turn off the crockpot and allow the oil to cool before moving onto the next step.


Special Recipe Blog Post

A HEALTHIER
CHICKEN

PARMESAN


This easy casserole
has all the taste
of the popular Italian dish

without the frying.


To get a free PDF
of this recipe.

What are these?

Chocolate Chip
Cookie Dough
Bites!


You will find this recipe
in the Recipe Section of
Murder by Mocha


If that's true, then Cleo invites
you to *feast* on her special
slideshow of foodie photos from
Murder by Mocha.

Cleo's free
Murder by Mocha
Recipe Guide!

This free guide illustrates
the recipe section of
Murder by Mocha.

This document has several photos
and may take a few moments to load.
Please be patient.

Print out this PDF and tuck it into
your copy of Murder by Mocha
and you will have an instant illustrated
recipe section!


"The only real stumbling

block is fear of failure.

In cooking you've got to

have a what-the-hell


Guess What
Julia Child Loved
To Do?

To find out, click the arrow
in the window below.

Please see *disclaimer at the bottom of this page.

Get Cleo Coyle's
recipe for.

Corn Muffin Tops
"a la Julia Child"

By

Clicking Here!

Join Cleo on her
Foodie Research Trip
to New York's Annual
Food Truck Cookoff!

Fun New York
Foodie Post!

Leave the Gun,
Take the Cannoli!

Cleo Coyle
Takes You to
the 7th Annual
Vendy
"Street Food" Awards!

Hi there. Cleo here. Are you ready to meet some of the best "street chefs" of New York City? Come with me on my trip to the annual Vendy Awards. I went as part of my research for my latest bestselling hardcover Coffeehouse Mystery A Brew to a Kill.

You will (virtually) try some amazing desserts, unique dishes, and meet this year's winners. I'll even take you on a video ferry ride up the East River. Just jump to my blog post by.

See you there!

Meet Cleo's characters

S croll down to

learn more about the

fictional characters who

populate Cleo Coyle's

Coffeehouse Mystery

book series.


Typical Homemade Baileys Irish Cream Recipe

A homemade Baileys® or homemade Irish Cream recipe typically include sweetened condensed milk, heavy cream, chocolate syrup, and instant coffee all blended together with some Irish whiskey.

More natural versions will have you make your own sweetened condensed milk by reducing milk with a sweetener. While this works, it also means you’re stuck standing over your stove for nearly an hour waiting for milk to reduce.

Other versions call for eggs as a thickener, similar to making homemade eggnog. And while this method works, the texture of your end product has hints of custard that may or may not be to your liking.

This homemade Irish Cream recipe is much more simple than either of these methods, and the result is spot on in flavor and texture!


7. Bedford Farms - Bedford, Mass.

Sixteen percent butterfat equals very tasty ice cream. Yes, the fat content might tip the diet scales in the wrong direction, but then again, do you really want to pass on some of the best ice cream in New England, including red raspberry chip, ginger, orange pineapple, Green Monster (mint chocolate chip with Oeros and fudge) and chunky chocolate pudding? Some consider Bedford Farms as the place to go when nearby Kimball Farms in Carlisle is too busy, but proponents say that the ice cream is every bit as good, if not better. Bedford Farms, 18 North Rd. Bedford, Mass. Tel. (781) 275-6501.

Green Monster ice cream featuring mint chocolate chip, Oreo pieces and fudge, from Bedford Farms.


Low-fat cake recipes

Scrumptious but not so naughty. Discover our delicious selection of low fat cakes from fruity sponge cake to malt loaf and toffee apple cake.

The ultimate makeover: Carrot cake

Angela Nilsen rethinks traditional ingredients and baking techniques to create a healthier version of a classic

Date, banana & rum loaf

A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free

Lighter lemon drizzle cake

Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat

Sticky malt loaves

There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping

Mango & passion fruit roulade

There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat – especially if you use yogurt instead of cream

Lemon & violet drizzle cake

A simple and sweet all-in-one cake - ideal for Mothering Sunday

Fruity teacake

Perfect with a reviving cuppa, this cake is a keeper and will happily sit in a tin for a week or so

Little toffee apple cake

Get children aged 8-14 inspired in the kitchen by making an afternoon tea treat

Fruity sponge cake

Reader Sue McGann devised this delicious low-fat cake recipe

Light & fluffy chocolate mocha cake

Have your cake and eat it, with this beautifully decadent low-fat chocolate cake

Banana & blueberry muffins

A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month

Peach & almond muffins

These delicious low fat treats are perfect for a summer treat and can be served warm or cold

Chocolate muffins with hot chocolate custard

These classic cocoa puddings with a hot chocolate sauce contain just 215 calories each - and there's a lemon version too

Skinny chocolate & cranberry muffins

These gorgeous low-fat muffins make a great coffee morning treat, best served warm from the oven

The ultimate makeover: chocolate brownies

Angela gives these rich treats a makeover, with a magic ingredient to reduce the fat content.

The ultimate makeover: Coffee walnut cake

A delicious but lighter version of teatime favourite, coffee and walnut cake

The ultimate makeover: Chocolate log

The lighter version of this much-loved festive treat keeps all of the chocolatey richness

The ultimate makeover: Blueberry muffins

We've created a deliciously light version of this classic muffin that contains virtually no saturated fat

Pear & toffee muffins

These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave

Lighter sticky toffee puddings

This lighter version of a sticky toffee pudding is packed with sticky dates and uses maple syrup instead of sugar – serve it with a dollop of Greek yogurt

Fruitburst muffins

Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots


Watch the video: Awesome Hot Fudge Sauce