Homemade April-Hot Fudge

This begins my journey into trying out some homemade goodies- one each day for the whole month of April. Eric forgot to bring the camera home so there won't be any visualness going on today.
I think I'm going to need some pint jars!

Today I'll be trying out 4 versions of Hot Fudge.
1.  Melt some chocolate.
2.  Marshmallow Melt.
3.  Cocoa Melt.
4.  Complicated Melt.
These versions are from the reliable source of google.

1. Melt some chocolate.   

• 1 stick Butter (do Not Use Margarine that stuff is so ick)
• 6 ounces, weight Unsweetened Chocolate
• 2 cups Sugar
• 1 12 oz can Evaporated Milk
• 1 teaspoon Vanilla

Melt the butter and chocolate until blended. Stir in the sugar slowly until completely mixed.

Add milk s-l-o-w-l-y, stirring constantly. Add in vanilla; make sure all is blended.

Allow to cool slightly. 


Yield:  2 pint jars. 


Totally delicious.  Will last you forever.  Great to give as a gift.  Same consistency and color as jared HF.  

2.  Marshmallow Melt.

• ¼ cups Butter (with Salt)
• 1 can (14 Oz) Sweetened Condensed Milk
• 6 ounces, weight Semi-sweet Baking Chocolate
• ½ cups Miniature Marshmallows.  I pronounce marshmallow marshmEllow thus rendering me useless in my spelling attempts.
• 1 teaspoon Vanilla Extract

In a small pot, add butter, condensed milk, chocolate and marshmallows. Stir over low heat until everything is melted and glossy. Remove from heat and stir in the vanilla.


Yield: 1.5 pint jarsish.


Yummy.  If you like sweeter chocolate and an good interesting thickness due to the marshmallows.  This is your friend. 

3.  Cocoa Melt.

• 2 Tablespoons Butter
• 2 Tablespoons Milk
• 3 Tablespoons Cocoa
• 1 teaspoon Vanilla
• ¾ cups Powdered Sugar

Heat butter and milk in the microwave until butter is melted. Mix in cocoa and vanilla. Stir in powdered sugar. Substitute dark chocolate cocoa for a richer and deeper flavor.

Yield: Doesn't matter, don't make it.

I'm going to say it's a no for this one.  Not rich enough, not thick enough, not tasty enough.

4.  Complicated Melt

•  10 ounces semisweet chocolate, chopped
•  ⅓ cup Dutch-processed cocoa powder, sifted
•  ¾ cup light corn syrup
•  ⅓ cup sugar
•  ⅓ cup heavy cream
•  ⅓ cup water
•  Pinch table salt
•  3 tablespoons unsalted butter, cut into ¼-inch pieces
•  1 teaspoon vanilla extract

1. Microwave chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in cocoa until dissolved.
2. Meanwhile, simmer corn syrup, sugar, cream, water, and salt in medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.
3. Off heat, whisk in butter and vanilla. Cool mixture slightly, about 2 minutes, before whisking in melted chocolate until smooth. Serve warm.


Yield: about 2 pints


The richest chocolate taste of them all but thinner than the first two.  

Conclusion:

Cost Comparison-don't care because it's fun
Hippie Rating-2 out of 10.  
Will I make it again?  Yes

So...The Winner is.
For me it's the Marshmallow Melt.  I love how thick it is.
We took it to a friends house where 15 people voted and all but one liked Complicated Melt the best.

Most intense chocolate taste is the Complicated Melt.  Both melted chocolate and cocoa!
Number One is basically the exact taste of jarred hot fudge so I'm going to say when you want to make something different choose 2 or 4.