Seasonal Sunday: Homemade Hot Fudge Sauce, Carmel Sauce and Butter Toffee!

I have two more delish recipes from the girls over at Our Best Bites. Hot Fudge Sauce and Carmel Sauce aka Buttermilk Sauce. I cannot put into words how tasty these two sauces are. I had a hard time not keeping it all to myself instead of giving it away as Christmas gifts.

Hot Fudge Sauce

Go get it:

14 oz. can sweetened condensed milk
1/4 cup butter (I like to cube mine for this recipe)
1/2 cup dark or semi-sweet chocolate chips

Go make it:

 Pour condensed milk into small saucepan. Add chocolate chips and butter. Melt over medium heat until combined. Stir occasionally. Ta da. That's it!! It is sooo good. Pour into small jars for gifts or eat it all yourself over ice cream on family movie night. Once this cools it will thicken like fudge. You just need to microwave it to get it all melty again. This needs to be refrigerated. If giving as a gift it will keep overnight fine, but after that it needs to stored in the fridge. This recipe made two half pint jars (or one pint).


Carmel Sauce (Buttermilk Sauce)

Go get it:

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Go make it:

Combine buttermilk, sugar, butter, corn syrup and baking soda in a large pot. It will get super bubbly so plan ahead with the large pot. Bring those ingredients to boil. Once boiling reduce heat to low (still bubbling, though) for 8-9 minutes. Stir often.

It's ready when it is golden brown in color. Remove from heat and add vanilla. You will want to skim off the foam or if it doesn't bother you just stir it in. Store in the fridge. Makes a great gift too. This recipe made one pint jar.



My last recipe is yum yum to die for. I mean a whole pound of butter....what's not to love?! Am I seeing a diet in 2011? LOL. I found it over at The Pioneer Woman. LOVE everything about Ree.

Lia's Butter Toffee (for the most part)

Go get it:

16 ounces, weight Butter, Melted (4 sticks/cubes)

16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
1 teaspoon Vanilla Extract
16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Go make it:

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.

Cook over moderate heat, stirring, until candy thermometer registers 298 degrees. Do not walk away. Keep on stirring. Mine was done before it hit 298. So really watch the color and smell. We don't want a burnt smell. If there is the slightest burnt smell that is how your toffee will taste. Remove from heat and stir in vanilla until well combined.

Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread t.o your desired thickness. Some like it thin and some like it with quite a bite.

(You can't tell, but this plate is soo cute with lots of snowmen.)

Allow toffee to cool completely. Blot to remove excess oil from the surface if needed (this helps chocolate stick better). Now you can take a few different routes here. You can coat surface with half of the melted chocolate and immediately sprinkle with topping. When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping. Or you can just coat one side and sprinkle with choice of topping. Or candy shop style you can break the toffee into pieces and dip into chocolate. Then roll in finely chopped nuts or sprinkle with other toppings. Store in an airtight container.