|by Guenter Beer|
An excursion through Italy, which shows how the countryside, climate and culture have left their mark on the national and regional dishes of Italy.
1 - 10 of 363 for 1-2-3 hot fudge sauce
Melt chocolate pieces ... chocolate melts. Serve sauce warm over ice ... sugar. Makes enough Makes enough frosting for 2 8 or 9-inch layers or 36 cupcakes.
Form the ice ... pecans. Place on wax paper and cover with saran wrap. Keep in your freezing compartment or deep freeze. Serve with Hot Fudge Sauce. Combine.
Put all ingredients in heavy saucepan. Bring to a boil and cook for 3 minutes. Remove from heat and add 1 teaspoon vanilla. Heat slightly before ...
In top of double boiler let it come to a boil. Cook until thick. Store in air tight container in refrigerator.
Melt 1/4 cup butter and 2 squares unsweetened chocolate. Remove from heat stir in 3/4 cup sugar and 1/4 cup cocoa (unsweetened). Blend in 1/2 cup ...
Melt butter, chocolate, and sugar over hot water in double ... other ingredients. Let cook 2 hours. Before serving, add 1 teaspoon vanilla. Makes 1 pint.
Melt chocolate, vanilla and butter. Add remaining ingredients and cook until bubbly. Cool. (Hot fudge sauce will thicken as it cools.) Serve warm.
Cook until thick and bubbly.
Melt chocolate and butter over low heat (or double boiler). Combine sugar and salt and slowly add to chocolate mixture (1/2 cup at a time). Slowly ...
Mix dry ingredients ... thickened. Do not boil. May add 2 heaping tablespoons peanut butter for Peanut Butter Fudge Sauce. Kids love to make this themselves.
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