If you are in a hurry for a gift, but still want to give something you have made yourself, this wonderful Hot Fudge Sauce fits the bill. It only takes about ten minutes to make once you have all the ingredients, and it packages up easily into a lovely gift. Plus, you can enjoy the sauce right away over ice cream as your reward!
Hot Fudge Sauce
3 Tbsp unsweeted cocoa powder
1/2 cup whipping cream
1 – 1/2 cups light corn syrup
12 ounces semi-sweet chocolate chips
4 Tbsp butter
dash of salt
In a pot on the stove, mix the cocoa powder with the cream and stir on low until the powder dissolves into the cream. Add the remaining ingredients and stir over low heat until thoroughly mixed. Bring to a slow boil, and simmer, stirring, for about five minutes until thickened a little. Allow to cool to lukewarm, and pour into jars. Makes about 4 cups.
To serve, heat until it reaches a stirrable consistency, pour over ice cream.
Mexican Hot Fudge Sauce
Add 1 tsp ground cinnamon along with the rest of the ingredients.
Mocha Hot Fudge Sauce
Add 2 Tbsp instant coffee powder along with the rest of the ingredients.
Once you’ve made your Hot Fudge Sauce and have finished licking the bowl, package it up for gift-giving this holiday season. First I poured the sauce into some Weck canning jars. I also used custom circle labels along with craft paper and string to personalize it. Add matching oval hang tags and write the lucky recipient’s name on the back. This would make a perfect stocking stuffer!
Jeanne and her husband David launched My Own Labels in January of 2000. It was a spin-off of their successful graphic design firm, plus it allowed Jeanne to incorporate her love of baking, making, sewing and creating. Today David and Jeanne continue to be the heart of the operation both creatively and practically.
I love My own labels! without them, I do not know how I would have gotton such great labels, to complete my organic bath and body packaging!! Jeanne and David (owners) are true life savers! Thank you so much.
Hi Jeanne,
I have the fun jars (with the screw on lids) but I don’t know if chocolate sauced need to be processed like jam and how long they last.
Thanks!
Hi Tina, the chocolate sauce needs to be refrigerated, it is not meant to be canned like jams and pickles. Since its sugar content is high, it should keep for at least a month in the refrigerator without spoiling. I would, however, prepare it close to the time you plan to give it away, since it is always best served fresh.
What style size Weck jar are you using?
Hi Lesle, I used the Weck mini-mold #761 that holds 4.7 fluid ounces. URL is http://www.weckcanning.com/docs/mini_mold.htm
I love these mini-mold shapes, they are little and cute. You can also use the 8 ounce Kerr or Ball canning jar to get a similar effect.
How do you do the packaging on this project? What kind of paper is used?
Hi Lisa,
To package these jars we used brown craft paper cut into large circles (a few inches larger in diameter than the size of the jar lid). Center your brown paper circle on top of the lid and fold the extra paper around the sides of the jar. Use simple string to secure the paper to the lid. Then adorn your jars with personalized labels and tags from evermine.com! Hope this helps!
Thanks for visiting our blog,
Rachel