Hot Fudge Sauce (Microwave)
This is a quick and easy topping for ice cream. It is taken from a microwave cookbook from the 1980s. Just be careful about the word "High." I find that "high" on older microwaves is equal to about 6 on newer microwaves.
This is a quick and easy topping for ice cream. It is taken from a microwave cookbook from the 1980s. Just be careful about the word "High." I find that "high" on older microwaves is equal to about 6 on newer microwaves.
- Carbohydrate 81.727144140625 g
- Cholesterol 8.7576953125 mg
- Fat 4.817320390625 g
- Fiber 0.494859376251698 g
- Protein 2.537433671875 g
- Saturated Fat 1.89835875 g
- Serving Size 1 1 Serving (108g)
- Sodium 72.891671875 mg
- Sugar 81.2322847643733 g
- Trans Fat 0.252139578125 g
- Calories 369 calories
Step-by-step
- mix sugar, cocoa, corn syrup and milk in an 8-cup measure. Cook on high 6 minutes stir every 2 minutes
- add butter, vanilla, salt and nuts. Stir and mix well.
- Store in a jar in refrigerator. Remove lid and heat in the micriowave to return to original consitency.
Controlling Heat in High-Sugar Cooking
Stirring every two minutes during the six-minute cooking window prevents scorching. Sugar solutions cooked under high heat transition rapidly from suspension to crystallization. Using an eight-cup glass measure provides adequate headspace to contain the bubbling dairy and syrup mixture as moisture evaporates. Older magnetrons operate differently than contemporary units, meaning a medium-high power setting of approximately 60 percent power prevents the scorching common when using full power on modern kitchen appliances.
Chemical Interaction and Storage
Cocoa solids contain starches that require sustained heat to hydrate properly within the evaporated milk liquid phase. Light corn syrup introduces glucose molecules that interrupt sucrose crystallization, maintaining the desired smooth mouthfeel as the sauce cools. Butter and chopped nuts added after the heating phase contribute fat molecules that coat the palate, tempering the intense sweetness of the sugar base. Stored in a sealed glass jar in the refrigerator, this preparation remains stable for weeks, requiring only brief microwave exposure without the lid to restore pourable viscosity.
