Bittersweet Hot Fudge Sauce

Recipe by Dave C
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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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.) Serve sauce warm* over ice cream, eclairs, or fresh berries.
  • Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure.
  • Microwave, uncovered, on 100% power (high) 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.
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