Time 4h15m Yield 12 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies., Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.
Yield Makes 6 Number Of Ingredients 12 Steps:
Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside. Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside. Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.
Number Of Ingredients 6 Steps:
Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract. Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.
Time 22m Yield 4 servings Number Of Ingredients 7 Steps:
In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon. Scoop ice cream into serving dishes top with sauce and toppings of you choice
Time 35m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot. For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form. Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Time 15m Yield 2 cups, 16 servings, 2 tablespoons per serving. Number Of Ingredients 8 Steps:
In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.) Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.
Time 1h Yield 16 servings Number Of Ingredients 12 Steps:
Whisk the cream, sugar, and corn syrup in a large, heavy-bottomed pot set over medium heat until dissolved, 1 minute. Whisk in the chocolate and salts and bring to a boil. Reduce heat and simmer, stirring occasionally to avoid scorching the bottom, 40-45 minutes. Toward the end of the cooking time, the chocolate mixture will begin to separate, with the oil on top of the solids. This is, in fact, what you’re looking for. Turn off the heat. With the heat off, add the butter and vanilla to the separated chocolate mixture. Whisk to bring the fudge together, 1-2 minutes. It’ll be smooth, silky, and homogeneous. If it’s very thick, you can purée it in a food processor, adding water 1 tablespoon at a time, until it’s smooth. Makes 4 cups. (Can be stored in the refrigerator up to 6 months. For gift-giving, spoon cooled fudge into Mason jars with tight-fitting lids, and include a reminder to refrigerate.) Sundae assembly: Pour 1 tablespoon cherry juice into the bottom of a sundae glass. Add 2-3 scoops of ice cream, followed by 2-3 tablespoons (or more!) of hot fudge. Stir some cherry juice into the whipped cream and spoon it on top. Finish with pistachios, a drizzle of cherry juice, and two cherries. Serve immediately.
More about “mint hot fudge sundaes recipes”
Number Of Ingredients 3 Steps:
Divide ice cream between 4 serving dishes. Top with hot fudge sauce and a dollop of whipped cream. Serve immediately.
