Email to Cat      

Raspberry Hot Fudge Sauce

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• 6 ounces bittersweet chocolate, chopped
  
• 5 Tbsp unsalted butter
  
• 1¼ cups superfine sugar
  
• ½ cup light corn syrup
  
• ½ cup water
  
• â…“ cup raspberry liqueur
  






Instructions



1. In the top of a double boiler, combine the chocolate and butter. Place the pan over a saucepan of gently simmering water, making sure that the water does not touch the bottom of the top pan. Heat, stirring frequently, until the chocolate and butter are melted and combined. Remove the double boiler from the heat and keep the chocolate mixture warm over the hot water until ready to use.
   
   
2. In a large saucepan, combine the superfine sugar, corn syrup, and water. Over low heat, stirring constantly, heat until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly to prevent sticking.
   
   
3. Reduce the heat to medium-low and simmer until the syrup is clear, about 3 minutes. Remove the pan from the heat.
   
   
4. Whisk the melted chocolate mixture into the hot syrup. Return the pan to the heat and cook the hot fudge, stirring constantly, until the sauce starts to thicken and become glossy, about 10 minutes. Do not allow the sauce to boil or it may taste burned. Remove the pan from the heat and gently stir for 2 to 3 minutes to cool the sauce and release any trapped air bubbles. Stir in the raspberry liqueur until well blended.
   
   
5. Ladle the raspberry fudge sauce into hot jars, leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both 4-ounce jars and half-pint jars in a 200°F water bath for 15 minutes. For best results, use the fudge sauce within 4 months.
   
   
   Makes about six 4-ounce jars or three half-pint jars