How to make a chocolate fudge/syrup sauce that does not freeze?
I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need to be runny when frozen, but I just do not want it to freeze.
I plan to add it into an ice cream cake so do not want it to solidify or become hard when I bite into the cake.
Any suggestions for something that would work well?
EDIT
I tried something with chocolate, evaporated milk and butter and sugar, and although functional (ie: does not seem to freeze solid, but becomes taffy like), tastes way too buttery for me.
My recipe was something along the lines of:
1/2 cup butter
3 oz chocolate
2 cup sugar
350ml evaporated milk
Basically melt butter & chocolate, add sugar and milk and reduce to desired consistency. But like I said, although it works, it is way too buttery.
I would love to figure out a recipe that would allow me to do make something of a similar consistency, but with dairy free w/ dark chocolate (ie: no milk/butter). But I am not sure what gives the sauce the taffy consistency vs. freezing up. I immediately discounted any recipes that I saw which were water based due to the freezing/crystalizing issue.
END EDIT
Thanks,
Eric
Best Answer
Alcohol Sugar Fat. Your recipe needs to be more of those and less of water; just like an ice cream.
I had luck with agave syrup as a base (maple or cornsyrup?) that I tested by freezing; when I was satisfied by my choice, I melted in chocolate and additional fat (good coconut oil I think).
Certainly won't be fudgy outside of freezer so finding a recipe is tricky...
Have a look also at that ice cream topping chocolate hard-shell. It has a super low melting point with its high fat content. Wouldn't take much more sugar in the form of a syrup to make it fudgy.
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Does fudge sauce freeze?
Yes, you can absolutely freeze hot fudge sauce. Pour it into a sturdy jar and seal it tightly before freezing. Allow it to thaw completely before use.Why does chocolate syrup not freeze?
You'll have to get it pretty cold to get it to freeze. Due to freezing point depression, all of the dissolved sugar in that syrup will give it a freezing point of well below 32F.How do you keep chocolate syrup from crystallizing?
Stick with corn syrup or honey. Glucose syrup is also a great option (you can buy it on Amazon or at specialty baking stores). Add an acid: If you are out of corn syrup and don't have honey on hand, you have a second option: add a squeeze of lemon juice.How to Make Chocolate Hot Fudge Sauce From Scratch
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Answer 2
First, one obvious thought is to use a fat that doesn't solidify, like most vegetable oils. Hazelnut oil is really delicious in chocolate sauce and will probably have the right effect. If you don't want that flavour you could try groundnut or almond oil. I guess you might need some emulsifier though to prevent it separating. A little corn flour might do it (it's great in Spanish hot chocolate, so why not?).
Second, glucose (powder or syrup, it doesn't matter) leads to a lower freezing point than normal sugar (sucrose). That is at least partly because, since it is much less sweet than sucrose, you need to use more for the same sweetness, leading to higher content of sugars which will lower the freezing point. I use a mix of glucose and sucrose to make soft-scoop ice cream at home.
Answer 3
I know adding marshmallows will make it taffy-like melting the chocolate and adding the marshmallows and stir quickly to dissolve it like making fudge Have you considered reducing the amount of butter in it?
Answer 4
I would use a basic ganache receipe but it isn't dairy free.
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