I make chocolate fudge sauce every year for my kid’s teachers. This is an easy recipe and very delicious. I now make industrial quantities of the stuff because the teachers from the grade before, beg my kids for the sauce and so some of teachers have been grandfathered in. I’m now cutting them off after 2 years. Term limits for chocolate sauce. This recipe is originally from Martha Stewart’s Living magazine and yields 2 cups of sauce. I did the math and have increased it to fill fourteen half pint mason jars for the teachers and three pint jars for home and special friends. A total of 17 half pint jars.
For two cups of chocolate sauce:
1 cup heavy cream
2 Tbs light corn syrup
12 oz semisweet chocolate chopped
2 tsp vanilla
In a saucepan over medium heat bring the cream and corn syrup to a boil. Remove from heat (or lower) and whisk in the chocolate chunks until melted. Stir in the vanilla. Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granulated). To reheat, microwave it a little or put the jar in a bowl of hot water.
The proportions for a massive quantity detailed above for gift giving:
6 cups heavy cream
12 Tbs light corn syrup
72 oz semisweet chocolate
12 tsp vanilla
We spoon the chocolate sauce over vanilla ice cream – divine. We love it on my mother’s bread pudding and drizzled on pie. It’s good to have on hand for the holidays to make any dessert special. Heat some up and pull out a box of shortbread cookies to dip in the sauce – and voila, you have a beautiful dessert.
Some years we make fancy labels and wrap ribbons around the jars. Some years we just cap the jar. This is one of those years.