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Bittersweet Hot Fudge Sauce




Source of Recipe


Dave Caster


Recipe Introduction


Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk.30 minutes (10 min prep, 20 min cooking)
7 servings



Recipe Link: http://www.recipezaar.com/browse/getrecipe.zsp?id=15480&path=

List of Ingredients




24 ounces semisweet chocolate, coarsely chopped
8 ounces unsweetened chocolate, coarsely chopped
3 1/2 cups half-and-half or light cream
1 3/4 cups sugar
1 teaspoon vanilla
vanilla ice cream


Recipe



1 In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar.
2 Bring to boiling; reduce heat.
3 Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
4 Remove from heat; stir in the vanilla.
5 Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
6 Place metal lids on jars.
7 Screw metal bands onto jars following manufacturer's directions.
8 Store chocolate sauce in the refrigerator for up to 3 weeks.
9 (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.
10 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.
11 Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
12 Or, place in a small saucepan.
13 Cook and stir over medium heat about 5 minutes or until heated through.