Bittersweet Hot Fudge Sauce
Surprise a neighbor, friend or family member with a gift jar of homemade fudge sauce! It's great not only served with ice cream, but also drizzled over cakes, brownies, or even used as a luscious dip for fresh strawberries.
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 granulated sugar
1 teaspoon vanilla extract
- 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 head-space. 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.)
Makes 8 (1/2-pint); 16 (1/2-cup) jars; 128 (1 tablespoon) servings.
Serving Suggestion: Serve sauce warm* over ice cream, éclairs, or fresh berries.
*To reheat, place 1/2 cup sauce in a 1-cup glass measure. Microwave, uncovered, on 100 percent 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.
Nutritional Information Per Serving (1 tablespoon): calories: 55, total fat: 3g, saturated fat: 2g, cholesterol: 2mg, sodium: 3mg, carbohydrate: 7g, fiber: 1g, protein: 1g, vitamin A: 0%, vitamin C: 0%, calcium: 1%, iron: 2%.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.