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Category: Dessert Sauces
Prep Time: Cook Time: Total Time:
8 oz bittersweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 cups superfine sugar
2/3 cup light corn syrup and water
3 tsp vanilla extract
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 to prevent sticking. Reduce the heat to medium-low and simmer until the syrup is clear, about 3 minutes. Remove the pan from the heat.
Whisk melted chocolate mixture into the hot syrup. Return 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 sauce to boil or it may taste burned.
Remove pan from 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 into hot jars, leaving 1/2 inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe jar rims and threads with a clean, damp, cloth. Cover with hot lids and apply screw rings.
Process both 4-oz jars and half pint jars in a 200F (93C) water bath for 15 minutes. For best results use fudge sauce within 4 months. Makes about 6 (4 oz) jars or 3 half-pint jars
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SILKY HOT FUDGE SAUCE
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Category: Dessert Sauces
Prep Time: Cook Time: Total Time:
8 oz bittersweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 cups superfine sugar
2/3 cup light corn syrup and water
3 tsp vanilla extract
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 to prevent sticking. Reduce the heat to medium-low and simmer until the syrup is clear, about 3 minutes. Remove the pan from the heat.
Whisk melted chocolate mixture into the hot syrup. Return 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 sauce to boil or it may taste burned.
Remove pan from 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 into hot jars, leaving 1/2 inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe jar rims and threads with a clean, damp, cloth. Cover with hot lids and apply screw rings.
Process both 4-oz jars and half pint jars in a 200F (93C) water bath for 15 minutes. For best results use fudge sauce within 4 months. Makes about 6 (4 oz) jars or 3 half-pint jars
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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