Day 325: Hot Fudge Sauce with Orange Liqueur

Hot Fudge Sauce with Orange Liqueur

Day Three Hundred and Twenty Five (10.04.2013)
Processing: refrigeration
Storage: 2months+
Yield: 3 - 4 cups per batch
   

Chocolate and orange liqueur. 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 orange liqueur, or to taste (I used Triple Sec)
   
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.

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.

Chocolate Custard in a Jar

Processing: N/A

Storage:

Refrigerator (use within a few days)

Freeze (up to 2 weeks)

Yield: 3-4 cups

     

This chocolate custard is a family favourite. It only uses four ingredients and takes only minutes to prepare. The recipe is also very versatile: try out a flavoured version for the kids, add a nip of liqueur for an adults-only indulgence, or substitute with a sugar substitute and skim milk for a low-sugar, low fat version ...   more ideas at the end :)
  

Ingredients:

3 cups milk

4 tablespoons good quality cocoa (or 2 tablespoons cooking/baking/strongly flavoured cocoa)

4 tablespoons cornflour (cornstarch)

1/2 cup white sugar (add 1-2 tablespoons extra if you are using a bitter cocoa)

  

Prepare jars.

Heat your jars by covering in water and bringing to a boil for 10 minutes to heat through while you prepare the chocolate custard dessert.

  

Heat milk.
Place 2 cups of milk in a saucepan and place on medium heat while you prepare the chocolate mixture. You don't want the milk to boil, so keep an eye on it!

   

Prepare chocolate mixture.
Combine the cocoa, cornflour (cornstarch), sugar and remaining milk in a bowl. Whisk to combine. Whisk the chocolate milk into the heated milk, whisking well to combine. Continue whisking for a few minutes over medium heat until it thickens (3-5 minutes).     

  

Ladle hot chocolate mixture into hot jars.

Pour into your pre-heated jars, filling almost to the top. You want the smallest amount of air between the lid and chocolate custard so it doesn't develop a "skin" on top. Twist on your lid to seal (I used the white plastic mason jar lids). This makes about 4 cups of chocolate dessert per batch.  

  

Refrigerate.

Place jars into your refrigerator, serve once cold. I allowed about 6-7 hours and it was nice and thick by then - so you can prepare this in the morning or at lunch time for dessert that night!
  

Enjoy!

    

LOW FAT CHOCOLATE DESSERT

   Use hi-lo or skim milk.

LOW SUGAR CHOCOLATE DESSERT

   Replace sugar with 1/2 cup Xylitol (or 1/4 cup Stevia).

LOW FAT AND LOW SUGAR CHOCOLATE DESSERT

   Use hi-lo or skim milk and 1/2 cup Xylitol (or 1/4 cup Stevia) instead of sugar.

DAIRY FREE CHOCOLATE DESSERT

   Use soy milk instead. Be careful heating it while it thickens, as soy milk tends to burn easier than cows milk.

CHOC STRAWBERRY DESSERT

   Replace 1/2 (or all) of the cocoa with strawberry flavoured Nesquik (powdered, flavoured milk drink). You'll also want to cut back the sugar to 1/4 cup instead of 1/2 cup.

CHOC MILO DESSERT

   Replace 1/2 (or all) of the cocoa with Milo (powdered, flavoured milk drink).

SERVING SUGGESTION FOR ADULTS

   Add whipped cream and shaved dark chocolate.

ADULTS-ONLY VERSION

  Add a nip of your favourite liqueur.

FREEZING

   Freeze for up to two weeks, kids enjoy it in icy pole moulds :) it may separate a little upon defrosting, so stir before serving.

   

CLICK HERE FOR MORE PHOTOS OF THE CHOCOLATE DESSERT METHOD

Day 185: Choc Raspberry Fruit Sauce

Choc Raspberry Fruit Sauce

   
Day One Hundred and Eighty Five (21.11.2012)
Processing: Hot Water Bath 10mins
Storage: 12 months+
Yield: 6 cups    
This luxurious sauce is delicious drizzled atop vanilla icecream, cakes, cheesecakes and muffins. Add a nip of your favourite liqueur for an adults-only version ;)
    
  
   
  
  
   

Ingredients:
1/2 cup sifted cocoa powder
1 x pkt powdered pectin (3 tablespoons)
4 1/2 cups crushed red raspberries (2.2lb/1kg)
6 3/4 cups white sugar
4 tablespoons bottled lemon juice
    

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes. 
   
Combine ingredients and bring to a boil.

Combine raspberries and bottled lemon juice in a large pan. Whisk in the powdered pectin and cocoa. Bring to a boil.

  

Add sugar, boil hard 1 minute. Skim foam.

Bring to a boil then add the sugar all at once. Boil hard for 1 minute. Turn off heat and skim away foam.

    

Prepare lids.

While you are making the jam, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.

   

Ladle hot fruit sauce into hot jars.
Ladle hot fruit sauce into hot jars, to a 1/4 inch (0.5cm) headspace. Remove any bubbles, adding extra sauce if required to correct headspace.  Wipe rims with a clean, damp cloth then seal.
   

Boiling water bath processing.

Place into hot water bath canner, water should cover the top of the jars by 1-2 inches (3-5cm). Add canner lid and put onto high heat. Process in hot water bath canner for 10 minutes. by bringing to a boil and then starting your timer once it has begun boiling, and keep the water boiling during this time. Once you have finished processing, turn off the heat and remove jars after 5 more minutes to a towel-covered bench to rest overnight.
  

Next day check for seals.

The next day check jars have sealed: they shouldn't flex up and down when pressed in the centre. If jars haven't sealed, refrigerate or re-process. For sealed jars, remove bands, label and store in a cool, dark, dry place for up to 12 months.

     
CLICK HERE FOR MORE PHOTOS OF THE CHOC RASPBERRY FRUIT SAUCE PROCESS ...

 

 

Day 68: Chocolate Cupcake Mix In-a-Jar

Chocolate Cupcake Mix In-a-Jar
  

Day Sixty-Eight (27.07.2012)
Processing: N/A

Yield: 1 x pint jar per batch (each jar makes 12 - 15 cupcakes)
Recipe Source: Best Recipes
       
So, craving something sweet today I decided to make some chocolate cupcakes to drizzle some of that butterscotch sauce atop (recipe HERE). A few years ago I made christmas gifts of brownies in a jar - so figured layering the ingredients for the cupcakes in a pint jar would be ideal for not only gifts but when I don't have much time to prepare something for visitors. I adjusted the proportions of each ingredient in the original recipe so this will snugly fill a wide mouth pint jar. This would keep for several months and looks quite cute with a cupcake-printed fabric cover and some ribbon holding the recipe to the jar, don't you think :)
  
Ingredients:
1 cup plain flour
5 tablespoons cocoa
10 tablespoons castor (superfine) sugar - can also use a sugar substitute
2 1/2 teaspoons baking powder
1 vanilla bean
          
Sift flour, spoon half into the base of a clean, dry wide mouth mason jar, layer half of the sifted cocoa on top of the flour, then half of the castor sugar and finally half of the baking powder. Split vanilla bean in half if you wish (I did), poking each piece down the side of the jar but against the glass so you can see it from outside. Repeat with remaining ingredients to make a second layer. For patterning, gently slide a wooden skewer down the inside of the jar several times until the cocoa mixes with a little of the flour/sugar to make a nice print. Add seal and twist ring on tight. Label lid and add fabric cover and instructions.
  

  
Variations: Add a few tablespoons of chocolate chips or other flavouring of your choice.
      
Gift ideas: give a jar of "chocolate cupcakes in a jar" with some pretty cupcake wrappers, sprinkles/decorations, wrap jars with some nice ribbon. You could even partner it with a jar of chocolate sauce or butterscotch sauce!  :(^_^):