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Making and canning fudge sauce

Wow, look at this,:o)

      From: pilar
      Newsgroups: rec.food.preserving
      Date: Sat, 02 Nov 1996 14:08:03 -0700
      Message-ID: <327BB833.7CCA@unm.edu>


      We sent out this fudge sauce two X-mases ago using a hot-water bath to process. It turned out very well and was requested again for this year (we can for X-mas every year and try to vary the offering).
      The only thing I'll do differently is to thin it with more liquid, because the cooking during the processing made it a little thicker than I'd like in the final product. This recipe is from the Williams-Sonoma "Gifts from the Kitchen." and is the original, ie no extra liquid for canning.

      Cappuccino Fudge Sauce

      1 c. half and half
      2 T. freshly ground coffee (not instant)
      8 whole cloves (I used only 3, didn't want it too strong)
      2 orange zest strips (2x1 inches)
      1 cinnamon stick
      1/8 t. ground nutmeg
      1/4 c. plus 2 T. brown sugar, packed
      6 oz. bittersweet or semisweet choc, finely chopped
      2 T. brandy or Grand Marnier, optional

      Combine half and half, coffee, spices and orange zest in a heavy
      saucepan. Bring to a boil, take off heat, cover and let stand
      30 minutes.

      Return the mixture to high heat and again bring to a boil. Then strain through fine mesh into a measuring cup. Add half and half if needed to bring spiced mixture to 3/4 c.

      Put the mixture into a clean, heavy saucepan. Add the brown sugar and simmer, stirring constantly, until dissolved.
      Remove from heat
      Add chocolate and liquor and stir until melted and smooth (I left out the liquor and added 1 t. good vanilla).

      We quadrupled the recipe, it only makes about 12 oz. We then put it in hot jars and processed using a hot-water bath for 35 minutes. We're at 8000 foot altitude. Most people would need much less processing time (maybe 20 minutes?). If not processing, keep refrigerated.

Edie