Looking through this new book I picked up. Its called Blue Ribbon Preserves by Linda J Amendt

 

It can be purchased HERE

So many wonderful canning recipes I cant wait to try them out.

Being its winter here and there isnt anything growing in the garden right now I thought I would try a recipe for:

Silky Hot Fudge Sauce

Heaven for chocolate lovers; perfect for banana splits, hot fudge sundaes and other desserts. Warm sauce in a small saucepan over low heat or in a glass dish in the microwave before serving. Be careful not to over heat or allow sauce to boil. Process this sauce in canning jars or store in the refrigerator up to 2 days. Spread a piece of plastic wrap over the surface of sauce, pressing out any air bubbles. Cover container tightly. Allow to come to room temperature before reheating.


8 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter
1-1/2 cups superfine sugar
2/3 cup light corn syrup
2/3 cup water
3 teaspoons pure vanilla extract

In the top of a double boiler, combine the chocolate and butter. Place the pan over a saucepan of gently simmering water, making sure that the water does not touch the bottom of the top pan. Heat, stirring frequently, until the chocolate and butter are melted and combined. Remove the double boiler from the heat and keep the chocolate mixture warm over the hot water until ready to use.

In a large saucepan, combine the superfine sugar, corn syrup and water. Over low heat, stirring constantly, heat until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly to prevent sticking. Reduce the heat to medium-low and simmer until the syrup is clear, about 3 minutes. Remove the pan from the heat.
Whisk melted chocolate mixture into the hot syrup. Return pan to the heat and cook the hot fudge, stirring constantly, until the sauce starts to thicken and becomes glossy, about 10 minutes. Do not allow sauce to boil or it may taste burned.

Remove pan from heat and gently stir for 2 to 3 minutes to cool the sauce and release any trapped air bubbles. Stir in the vanilla extract until well blended. Ladle the hot fudge into hot jars, leaving 1/2 inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe jar rims and threads with a clean, damp, cloth. Cover with hot lids and apply screw rings.

Process both 4-ounce jars and half pint jars in a 200F (93C) water bath for 15 minutes. For best results use fudge sauce within 4 months. Makes about 6 (4 ounce) jars or 3 half-pint jars
Recipe from Blue Ribbon Preserves, Linda J Amendt ( Penguin-Putnam Books, 2001)
 ENJOY!!!