Hot Fudge Recipe (The Best #Keto Hot Fudge Sauce) #lowcarb (2024)

FAQs

What makes hot fudge taste different? ›

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.

Be sure to serve warm, and, when reheating, reheat only the amount of sauce you intend to use; repeated heating and chilling can make the sauce grainy.

In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes.

In the fall of 2022, they paused production because of "manufacturing challenges and extremely high demand" for the toppings, made at the Clinton Township plant. They were also no longer shipped to grocery stores.

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. Do not rely on the cooking time indicated in your recipe.

If the sauce seems too thick, you can always thin it out with some extra half and half. The sauce will get thicker when chilled in the refrigerator but will thin out nicely when it's warmed.

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. 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.

there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).

Hot Fudge Topping

Ingredients: Sugar, Water, Nonfat Milk, Hydrogenated Palm Kernel Oil, Cocoa (processed With Alkali), Corn Syrup, Salt, Disodium Phosphate, Soy Lecithin, Natural Flavor, Potassium Sorbate (preservative), Polyglycerol Esters Of Fatty Acids. Contains: Milk, Soy.

What is Dairy Queen hot fudge made of? ›

Artificially Flavored Vanilla Reduced Fat Ice Cream: Milkfat And Nonfat Milk, Sugar, Corn Syrup, Whey, Mono And Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan, Vitamin A Palmitate, Chocolate Flavored Hot Fudge Topping: Corn Syrup, Skim Milk, Sugar, Hydrogenated (Palm Kernel or Coconut Oil), ...

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).

The cause of grainy hot fudge sauce is most likely due to overheating the sauce or not heating the mixture to the right temperature. When cooked too low, it can cause the sugar not to dissolve completely and then cool and form granules in the sauce.

Our famous toppings are back and available in Milk Chocolate and Caramel varieties!

While fudge was not invented on Mackinac Island, it most certainly – and most deliciously – was perfected here.

It's the Cocoa Butter!

Grocery store cocoa has eight, maybe ten percent cocoa butter. Really good cocoa has at least 14% to 16% cocoa butter. The cocoa butter in most of our mixes and recipes has 22% to 24% cocoa butter. If your cocoa has enough cocoa butter, it's like drinking fine chocolate.

Hot fudge often uses better-quality chocolate and richer ingredients for a deeper flavor profile and a more intensely chocolatey experience that lingers on the tongue longer.

Overcooked fudge, which goes beyond 239 F, evaporates the water, which isn't what you want. It also matters how you treat the fudge after it's cooked. Avoid too much stirring while you are heating the fudge since this agitates the sugar and causes it to clump into sugar crystals again.

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.