Day 320: Hot Fudge Sauce with Peppermint Schnapps

Hot Fudge Sauce with Peppermint SchnappsDay Three Hundred and Twenty (05.04.2013)
Processing: refrigeration

Storage: 2 months+
Yield: 3 - 4 cups per batch
    
Chocolate and peppermint schnapps. A delicious adults-only treat! Serve warm drizzled over baked goods, or ice-cream :)
    
Ingredients:
1 1/2 cups water
3 cups white sugar
1/4 teaspoon salt

2 tablespoons golden syrup (or light corn syrup)
1 1/2 cups good quality cocoa

3 tablespoons peppermint schnapps, or to taste (I ended up using 5 tablespoons)
   
Pre-heat jars
For each batch, you'll want to pre-heat your half pint or pint jars by covering in boiling water and boiling for 10 minutes. Heat seals covered in pre-boiled water for 10 minutes.

   
Combine everything (except the cocoa and liqueur)
In a medium pot (or larger - it expands a LOT while cooking) whisk together the water, sugar, kosher salt and golden syrup. Bring to a boil and add the sifted cocoa. Whisk to combine.
   
Simmer and reduce
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 golden syrup. Stir in the liqueur.
   
Ladle sauce into jars
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) headspace. Remove any bubbles, adding extra sauce if required.
   
Prepare jars
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 seals to centre of jars and tighten rings to fingertip-tight.
   
Store jars of hot fudge sauce in the refrigerator.

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