Bittersweet Hot Fudge Sauce

Surprise a neighbor, friend or family member with a gift jar of homemade fudge sauce! It's great not only served with ice cream, but also drizzled over cakes, brownies, or even used as a luscious dip for fresh strawberries

Yield

eight 1/2-pint or sixteen 1/2-cup jars (128, 1 tablespoon servings)

Ingredients

24 ounces semi-sweet chocolate, coarsely chopped
8 ounces unsweetened chocolate, coarsely chopped
3 1/2 cups half-and-half or light cream
1 3/4 cups granulated (white) sugar
1 teaspoon vanilla extract

Directions

In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in the vanilla.

Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace. Place metal lids on jars. Screw metal bands onto jars following manufacturer's directions. Store chocolate sauce in the refrigerator for up to 3 weeks. (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.)

Additional Information

Serve sauce warm* over ice cream, eclairs, or fresh berries.

* To reheat, place 1/2 cup sauce in a 1-cup glass measure. Microwave, uncovered, on HIGH 100% power for 1 1/2 to 2 minutes or until heated through, stirring once. Or, place in a small saucepan. Cook and stir over medium heat about 5 minutes or until heated through.

Nutritional Information

per serving (1 tablespoon): calories: 55, total fat: 3g, saturated fat: 2g, cholesterol: 2mg, sodium: 3mg, carbohydrate: 7g, fiber: 1g, protein: 1g, vitamin A: 0%, vitamin C: 0%, calcium: 1%, iron: 2%

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