Bittersweet Hot Fudge Sauce

Some dangerous liaisons, such as hot bittersweet fudge sauce and cold vanilla ice cream, are definitely worth the risk.

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  • Makes: 128 servings
  • Serving Size: 1 tablespoon
  • Makes: Eight 1/2-pint or sixteen 1/2-cup jars
  • Start to Finish: 45 mins

Bittersweet Hot Fudge Sauce

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3.5 by 3 people

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Directions

  1. 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.
  2. Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace. 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.) Serve sauce warm* over ice cream, eclairs, or fresh berries.

From the Test Kitchen

*

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.

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Nutrition Facts (Bittersweet Hot Fudge Sauce)

  • Per serving:
  • 55 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 2 mg chol. ,
  • 3 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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