Hot Fudge Sauce

32 oz. semi-sweet chocolate chips
2 1/2 cups half & half or light cream
1 3/4 cups sugar
1 tsp. vanilla extract

In 4 qt. pan combine chocolate, cream & sugar. Bring to a boil,
reduce heat. Simmer uncovered over low heat until mixture is creamy
(about 2 minutes), stirring frequently. Remove from heat; stir in
vanilla. Pour into hot 4 ounce jars leaving 1/2" headspace. Wipe rims
carefully, cap, process in boiling water bath 10 minutes.

Variations – to make Bittersweet sauce, replace 8 oz. of the
chocolate with 8 oz unsweetened
or, decrease half & half to 2 cups – & substitute
1/2 cup liqueur (cherry, mint, hazelnut, orange,
etc.) but stir in liqueur with the vanilla.

My Notes** This stuff is fantastic – heat in microwave for 2 or 2
minutes & it turns velvety!
Original recipe suggests that the seal may not be true on this &
suggests storing in the frig. I had no problem, but please take note!
Didn't last long enough to go bad :-)

Dede

CindyP said:

Ummm, I was thinking of just putting in fridge without canning!

How many 4 oz jars did this make?

I don't remember, sorry :)