HOT FUDGE SAUCE

Drizzle this delicious hot fudge sauce over ice cream sundaes, cakes or cupcakes and the best way to serve is to stir a tablespoon into a glass of milk that makes the "yummiest chocolate milk ever" according to my oldest daughter. Our favourite flavours are with peppermint schnapps or cherry liqueur for the adults, and the brown sugar cinnamon flavour for the kids.
    
Ingredients for  HOT FUDGE SAUCE
 
Yield: 6-7 cups
Water
3 cups
Sugar, White
6 cups
Vanilla Extract
2 tablespoons
Salt, Finely Ground
1/2 teaspoon
Golden Syrup
4 tablespoons (or light corn syrup)
Cocoa, Good Quality
3 cups
  
METHOD:
1. For each batch, you'll want to pre-heat your jars by covering in boiling water and boiling for 10 minutes. 
2. In a 6-8 litre pan (it expands a LOT while cooking) whisk together the water, sugar, vanilla extract, salt and syrup. Bring to a boil and add the sifted cocoa. Whisk to combine.
3. Bring to a boil then turn down to almost a simmer, stir occasionally for about 10-15 minutes until the sauce has reduced a little and thickened to a consistency similar to thick honey.
4. You'll definitely need a funnel with this recipe, it can get very messy! Ladle hot sauce into hot jars, to a 1/4 inch (0.5cm) from the rim. Remove any bubbles, adding extra sauce if required.
5. As the rims of the jars get sticky, wipe with a clean, damp cloth then wipe dry with a second cloth or paper towel. Add lids and tighten.
6. Store jars of hot fudge sauce in the refrigerator and consume within 8 weeks.
 
Variations: add a little coffee, chilli flakes, or use brown sugar and add a sprinkle of ground cinnamon, perhaps? Adults only version: try a nip of liqueur i.e. cherry liqueur, Cointreau, Frangelico, baileys, Kahlua, tia maria, raspberry liqueur, butterscotch or peppermint schnapps, whiskey, etc.
     
Author: Megan Radaich           
Image credit: Megan Radaich            
Publication: Strawberry Preserving Guide, available HERE
 

Share on: