Bittersweet Hot Fudge Sauce

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“Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk.”

Ingredients Nutrition


  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.

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