Pecan Ice Cream Balls Recipe with Hot Fudge Sauce (2024)

FAQs

What is hot fudge sauce made of? ›

Hot Fudge Recipe

In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

-To make the balls: Cut a square 1/2 gallon of ice cream into 4 equal slices. Then cut each slice into quarters. Mold into a ball with your hands and by rolling it in the dry mixture. Only work with 1-2 "slices" at a time or the rest will melt too much while sitting out.

How do you store ice cream balls? Freeze them on a baking tray until firm. Transfer to a zip top bag and freeze for up to three months. To keep your coating crunchy, eat them sooner than later!

Hot fudge is, well, hot!

This is not a genius observation by any means, but hot fudge starts melting the ice cream way too quickly, turning the sundae into a soupy mess. That nice contrast of warm and cold is gone.

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.

What are dippin' dots? They're tiny balls of ice cream (or the frozen treat of your choice), individually flash-frozen in liquid nitrogen. You can mix the balls in different ratios to make other flavors, the equivalent of "swirling" the flavors together in a soft-serve cone.

The presence of sugars in the water lowers the mixture's freezing temperature to below 0°C. Here's why that's important. As ice crystals start to form, the concentration of sugars and other dissolved materials in the unfrozen liquid increases, which further lowers its freezing point.

Ice cream contains a lot of water. When it melts and is refrozen, that water freezes into ice crystals, which give the ice cream an unpleasant texture and a diluted flavor.

Boil distilled water twice to remove impurities and get the clearest ice. Filtered and tap water will also work, but may make the ice a little cloudy. Fill an ice ball mold or ice cube tray with the water and freeze it for at least 24 hours. Once the balls or cubes are frozen solid, pop them out of the mold.

Is hot fudge and chocolate syrup the same? ›

Ingredients: Hot fudge sauce is typically made with chocolate, sugar, butter, and cream or milk, while chocolate syrup is made with cocoa powder, sugar, and water or milk. Consistency: Hot fudge sauce has a thicker and creamier consistency than chocolate syrup, which tends to be thinner and more liquidy.

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), ...

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. Contains: Milk, Soy.

Hot fudge is the thickest and richest

It's the addition of heavy cream (in place of water or milk) and butter that creates hot fudge. Cream and butter give hot fudge its lush texture, flavor complexity, and dense richness. In addition to cocoa, chunks of chocolate are sometimes added for even more chocolatey goodness.