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Silky Hot Fudge Sauce

Source of Recipe

From "Blue Ribbon Preserves" by Linda J. Amendt


Recipe Introduction

"Pure heaven for chocolate lovers, this version of an old favorite is rich, dark and decadent, perfect for banana splits and hot fudge sundaes. Warm the fudge sauce in a small saucepan over low heat or in a glass dish in the microwave before serving. Be careful not to overheat or allow the sauce to boil."

List of Ingredients

• 8 ounces bittersweet chocolate
• ½ cup unsalted butter
• 1½ cups superfine sugar
• â…” cup light corn syrup
• â…” cup water
• 3 tsp pure vanilla extract


Recipe

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.

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 until the syrup is clear, about 3 minutes. Remove the pan from the heat.

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 becomes 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 vanilla extract until well blended.

Ladle the hot 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