Bittersweet Hot Fudge Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 7
• 24 ounces semisweet chocolate, coarsely chopped
• 8 ounces unsweetened chocolate, coarsely chopped
• 3 1/2 cups half-and-half or 3 1/2 cups light cream
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• vanilla ice cream

Recipe

• 1 in a 4-quart dutch oven combine the chocolates, half-and-half or light cream, and sugar.
• 2 bring to boiling; reduce heat.
• 3 simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
• 4 remove from heat; stir in the vanilla.
• 5 pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
• 6 place metal lids on jars.
• 7 screw metal bands onto jars following manufacturer's directions.
• 8 store chocolate sauce in the refrigerator for up to 3 weeks.
• 9 (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.
• 10 makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*note: to reheat, place 1/2 cup sauce in a 1-cup glass measure.
• 11 microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
• 12 or, place in a small saucepan.
• 13 cook and stir over medium heat about 5 minutes or until heated through.