C is for Coffee Hot Fudge Sauce

Yes, I know that Christmas Day is over, but I thought I would share one last “C is for Coffee” recipe that you can use for homemade Christmas presents next year. You could make a single recipe for just your family, make a double batch to share with your neighbors, or make a lot of batches to use as favors for a party.

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I made a single recipe (an espresso batch). Then I made THREE more doubled recipes (only one batch with espresso). I ended up with 16 (16 oz) jars total. By not filling the jars up quite all the way I was able to fill two extra jars from all my batches! WORTH IT! 🙂

WHAT YOU NEED:

Butter, Unsweetened baking chocolate, Sugar, Espresso powder (if using), Milk, Pure vanilla extract, and Fine salt.

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That’s SEVEN ingredients!… SIX if you you’re not using espresso powder!

Here’s how you make it:

Put a LARGE pot over low heat and add in your baking chocolate squares. You need to keep nudging the squares around the bottom of the pot… it seems as though they will never melt, but then they do! Use a WIRE WHISK to do this! It will come in handy to really get the mixture smooth towards the end!

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When the chocolate is almost all the way melted, add in your stick of butter (1/2 cup). You can cut the butter into pats if you want it to melt quicker or just throw in the whole stick! Stir this around until it’s completely melted and incorporated into the melted chocolate.

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Now add in the 2 cups of sugar and the 2 TBSP espresso powder (if using). This will make you feel eccentric if you’re making a double or triple batch! It feels like a LOT of sugar!… but remember you’re using UNsweetened baking chocolate so you need that sugar to sweeten up the hot fudge! The end product is rich but not really too sweet.

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Stir the sugar into the chocolate/ butter mixture (scraping the sides with the whisk). Mix this CONSTANTLY for about 30 seconds or so.

Pour in your milk. It’s okay if it’s cold right out of the fridge… it will heat up in no time!  Whisk the milk in and stir CONSTANTLY for 3 minutes! This doesn’t sound like a long time, but it will feel long to your stirring arm… trust me… I was sore the next day from all the stirring (is that sad?) Well, it’s true.

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Now you’re basically DONE! Just turn off the heat and move the pot off the heat. Add in 1 tsp pure vanilla extract and 1/8 tsp fine salt (just a pinch basically).

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You can let the hot fudge cool a bit before putting it in your jars… OR just pour it in the jars right away and let it cool in the jars so you can keep making more!

Here’s a conversion “chart” for the ingredients you’ll need… The “jars” refers to 16 oz jars!

Single Recipe (2 jars): 1 stick (1/2 cup) butter, 1 (8 oz) box unsweetened baking chocolate, 2 cups granulated sugar, 2 TBSP espresso powder, 1 cup milk, 1 tsp pure vanilla extract, and 1/8 teaspoon fine salt

Double Recipe (4 jars): 2 sticks (1 cup) butter, 2 (8 oz) boxes unsweetened baking chocolate, 4 cups granulated sugar, 4 TBSP espresso powder (optional), 2 cups milk, 2 tsp pure vanilla extract, and 1/4 teaspoon fine salt

Triple Recipe (6 jars): 3 sticks (1  1/2 cups) butter, 3 (8 oz) boxes unsweetened baking chocolate, 6 cups granulated sugar, 6 TBSP espresso powder, 3 cups milk, 3 tsp pure vanilla extract, and 3/8 tsp fine salt

Why do I stop with a triple recipe? Well, unless you have a VERY VERY large pot I would not recommend it. You want this to be a manageable process! You can make the double or triple recipes multiple times to get the number of jars you want.

A FEW TIPS ON THE INGREDIENTS:

1. There are 9 cups of granulated sugar in a 4 lb bag (a standard size for sugar bags)

2. There are 16 cups in 1 gallon of milk

3. FINE salt just means regular salt… not Kosher salt or Coarse salt or Sea salt… it’s best for baking! It will incorporate better into your fudge!

4. You can technically use any milk in the recipe but I would recommend whole milk or 2% to keep the hot fudge rich and creamy

5. THE COST?? If you buy butter at $2 a pound (4 sticks in a pound), an 8oz box of unsweetened baking chocolate for about $3.50 each, a 4 pound bag of granulated sugar for $2.50, a gallon of milk for $2, and you already have pure vanilla extract and fine salt in your pantry… you can make a FULL 16 oz jar of this fudge for about $5

I spent $75 and gave gifts to 16 people… that’s LESS than $4.70 per person or family! AWESOME!?

Here’s the final shot of my hot fudge wrapped for Christmas one last time:

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You can click here for the Espresso Hot Fudge Recipe or here for the Original Hot Fudge Recipe… both from Southern Living.

HAPPY EATING!

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4 thoughts on “C is for Coffee Hot Fudge Sauce

  1. i received this gift from you- thank you! i made the mistake of discovering how yummy this was when i was in my own kitchen. i tasted it on a spoon and it took a lot of self control to stop eating it! we have had it on ice cream and on costco cream puffs. YUM

  2. Pingback: Peanut Butter without the Peanuts | Apples to Ziti

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