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Rich Dark Chocolate Sauce

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• 8 ounces bittersweet chocolate, chopped
  
• 1â…“ cups superfine sugar
  
• â…” cup light corn syrup
  
• 1 cup water
  
• 6 Tbsp unsalted butter
  
• 2 tsp pure vanilla extract
  






Instructions



1. In a medium saucepan, combine the chocolate, superfine sugar, corn syrup, water, and butter. Over low heat, stirring constantly, heat until the sugar is completely dissolved and the chocolate and butter are thoroughly melted.
   
   
2. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce starts to thicken and becomes glossy, about 10 minutes. Do not allow the sauce to boil or it may taste burned. Remove the pan from the heat and stir in the vanilla. The sauce will thicken as it cools.
   
   
3. Ladle the chocolate 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 sauce within 4 months.
   
   
   Makes about six 4-ounce jars or three half-pint jars