Jennifer Fisk's Chocolate Fudge Sauce

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Jennifer Fisk's Chocolate Fudge Sauce

Recipe Information
Source: Karen "Sissy" Wommack Serves/Makes:8 half-pint jars Ingredients 2 8 oz (224 grm). boxes semi-sweet chocolate baking squares 1 cup (225 ml) butter 4 cups (950 ml) sugar 2 cups (475 ml) evaporated milk 1/2 tsp (2 ml). salt 1 tsp (5 ml). vanilla Preparation In a 4 qt. heavy bottomed sauce pan, mix the chocolate squares and butter together. While stirring, over Medium heat, melt the chocolate and butter together. add the sugar and continue stirring to dissolve it. Then, still stirring, add the milk and cook for 3 minutes, but "DO NOT" boil. (Basically you are stirring constantly) Take off the heat and add the salt and vanilla and mix well. Let cool and then pour into sterilized 1/2 pint jars and seal them with sterilized lids and rings. Store in the refrigerator until use. When your are ready to use, you just pour out the desired amount and heat it in the microwave at 15 second intervals until it is as hot as you want it. Comments NOTE: If you want to preserve it longer, you can pour the hot mixture into hot sterilized jars and seal them with hot sterilized lids and rings. Then process them in a "HOT WATER BATH" "see below" for 10 minutes. Then take out and cool them on a towel that is laid on a level counter space. When they have sealed, which you will hear them, then you can store them in the cabinets and not have to refrigerate until you open them. If the sauce does not seal then you will have to put the ones that do not seal into the refrigerator until use. HOT WATER BATH METHOD: Take a large stew pan or a vessel that is made for a Hot Water Bath, and if you have a jar rack put it in the pan. If you do not have a jar rack then you can put jar rings down, with tops facing up to make a stable platform, in the bottom of the pan. Then add enough water to the pan that would cover the jars. Cover the pan and bring to a boil. Turn down the heat until the water if just a gentle boil. Then add the hot filled jars. Cover the pan and bring back to a gentle boil and boil for 10 minutes. Then remove the jars carefully, with a jar remover or tongs with rubber bands wrapped around the ends for gripping. Place them on a towel on a level space to cool. NOTE: If the jars are not hot when you put them in, then you may want to put them in while you are heating the water, where the temperature will rise together, or you may break the jars. Then after it starts boiling turn down to a gentle boil and process for 10 minutes. This recipe came from one of my Associates, Jennifer Fisk, at my Remax Office. She is like me she--loves to cook. So as you can see alot of us do. ha. She made this sauce for all of us as a Christmas Present and what a special thing to do, give something of themselves, and not just go and buy something. A special gift indeed. Enjoy!! Sissy

Recipe Information

Source:: Karen "Sissy" Wommack

Serves/Makes:8 half-pint jars

Ingredients

2 8 oz (224 grm). boxes semi-sweet chocolate baking squares
1 cup (225 ml) butter
4 cups (950 ml) sugar
2 cups (475 ml) evaporated milk
1/2 tsp (2 ml). salt
1 tsp (5 ml). vanilla

Preparation

In a 4 qt. heavy bottomed sauce pan, mix the chocolate squares and butter together.
While stirring, over Medium heat, melt the chocolate and butter together.
add the sugar and continue stirring to dissolve it.
Then, still stirring, add the milk and cook for 3 minutes, but "DO NOT" boil. (Basically you are stirring constantly)
Take off the heat and add the salt and vanilla and mix well.
Let cool and then pour into sterilized 1/2 pint jars and seal them with sterilized lids and rings.
Store in the refrigerator until use.
When your are ready to use, you just pour out the desired amount and heat it in the microwave at 15 second intervals until it is as hot as you want it.

Comments

NOTE: If you want to preserve it longer, you can pour the hot mixture into hot sterilized jars and seal them with hot sterilized lids and rings. Then process them in a "HOT WATER BATH" "see below" for 10 minutes. Then take out and cool them on a towel that is laid on a level counter space. When they have sealed, which you will hear them, then you can store them in the cabinets and not have to refrigerate until you open them. If the sauce does not seal then you will have to put the ones that do not seal into the refrigerator until use.

HOT WATER BATH METHOD: Take a large stew pan or a vessel that is made for a Hot Water Bath, and if you have a jar rack put it in the pan. If you do not have a jar rack then you can put jar rings down, with tops facing up to make a stable platform, in the bottom of the pan. Then add enough water to the pan that would cover the jars. Cover the pan and bring to a boil. Turn down the heat until the water if just a gentle boil. Then add the hot filled jars. Cover the pan and bring back to a gentle boil and boil for 10 minutes. Then remove the jars carefully, with a jar remover or tongs with rubber bands wrapped around the ends for gripping. Place them on a towel on a level space to cool. NOTE: If the jars are not hot when you put them in, then you may want to put them in while you are heating the water, where the temperature will rise together, or you may break the jars. Then after it starts boiling turn down to a gentle boil and process for 10 minutes.

This recipe came from one of my Associates, Jennifer Fisk, at my Remax Office. She is like me she--loves to cook. So as you can see alot of us do. ha. She made this sauce for all of us as a Christmas Present and what a special thing to do, give something of themselves, and not just go and buy something. A special gift indeed.

Enjoy!! Sissy