Kahlua Hot Fudge Sauce
This hot fudge sauce is rich and creamy—truly to die for. The Kahlua adds a wonderful richness, but you may substitute pure vanilla extract.
Makes: 6Hands-on: 45 minutesTotal: 1 hourDifficulty: Medium
- 1 lb. bittersweet cooking chocolate, chopped coarsely
- 1 cup unsalted butter
- 3 cups superfine sugar
- 1 1⁄3 cups light corn syrup
- 1 1⁄3 cups water
- 2 Tbsp. Kahlua or coffee liqueur
- In the top pan of a double-boiler, melt chocolate and butter, stirring frequently. Remove from heat and set aside. Leave double-boiler intact to remain heated while you prepare remainder of recipe.
- In a large saucepan, combine sugar, corn syrup, and water. Over low heat, heat until sugar is dissolved thoroughly, stirring constantly. Increase heat to medium-high; bring to a boil, stirring constantly to prevent scorching. Reduce heat to medium-low; simmer 3 minutes, or until syrup is clear. Remove pan from heat.
- Whisk chocolate mixture into syrup. Return pan to heat; cook until sauce becomes thick and glossy, about 10 minutes, stirring constantly. Remove pan from heat; gently stir 2 to 3 minutes to cool sauce and release any trapped air bubbles. Stir in Kahlua or vanilla extract until well blended.
- Ladle into sterilized half-pint jars, leaving a 1⁄2-inch headspace. Remove air bubbles with plastic stirrer or wand. Wipe rims; cap and seal. Process in water-bath canner 15 minutes. This sauce has a shelf life of about 4 months.