Keto Hot Fudge Sauce Recipe (2024)

FAQs

How many carbs are in hot fudge sauce? ›

Grainy Fudge

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. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

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.

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).

Chocolate Fudge (1 piece, 1 cubic inch) contains 16.8g total carbs, 16.4g net carbs, 2.3g fat, 0.5g protein, and 90 calories.

Frank's Redhot Original Hot Sauce (1 tsp) contains 0.1g total carbs, 0.1g net carbs, 0.1g fat, 0.1g protein, and 1 calories.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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), ...

How long does homemade hot fudge last? ›

To keep fudge fresh, it's important to keep it cool. With proper storage, fudge can last in the fridge for 2 to 3 weeks.

Ingredients: Milk, Sugar, Cream, Corn Syrup, Natural Flavor, Mono And Diglycerides, Cellulose Gum, Guar Gum, Carrageenan, Vitamin A Palmitate. Contains: Milk.

A: This is a great question! Yes, we do encourage you to always follow the microwaving instructions on the label for our Hot Fudge Topping and to be sure to store this product in the refrigerator after it has been opened.

For a thicker chocolate sauce, truer to the consistency of hot fudge, use heavy cream, whole milk, or half and half in place of water.

Hot fudge is thicker and richer in flavor, while chocolate sauce is thinner and more glossy. Depending on your preference, you may choose to use them interchangeably.

Dairy Queen Hot Fudge Sundae, Medium (1 Serving) contains 66g total carbs, 65g net carbs, 15g fat, 9g protein, and 430 calories.

There are 130 calories in 2 tbsp (38 g) of Smucker's Hot Fudge Topping. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Hot Sauce (1 cup) contains 1.9g total carbs, 0.5g net carbs, 1.8g fat, 3.1g protein, and 29 calories.

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.