Bittersweet Hot Fudge Sauce

1. 1

   In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar.

2. 2

   Bring to boiling; reduce heat.

3. 3

   Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.

4. 4

   Remove from heat; stir in the vanilla.

5. 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. 6

   Place metal lids on jars.

7. 7

   Screw metal bands onto jars following manufacturer's directions.

8. 8

   Store chocolate sauce in the refrigerator for up to 3 weeks.

9. 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. 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. 11

    Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.

12. 12

    Or, place in a small saucepan.

13. 13

    Cook and stir over medium heat about 5 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.