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.
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Ingredients
for HOT FUDGE SAUCE
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Yield: 6-7 cups
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Water
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3 cups
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Sugar,
White
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6 cups
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Vanilla
Extract
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2 tablespoons
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Salt,
Finely Ground
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1/2 teaspoon
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Golden
Syrup
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4 tablespoons (or
light corn syrup)
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Cocoa,
Good Quality
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3 cups
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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
