ISO: ISO: Canned hot fudge sauce--I posted this recipe along time ago at Gail's. . .
- Thread starter mistral
- Start date
In Search Of:
dawn_mo
Well-known member
I was actually able to find it on epi's search forum. Here you go... REC: Can-able Hot Fudge Sauce
I am so excited mistral. I have looked forever for a can-able hot fudge sauce. Do you have any recipes for a caramel or butterscotch? I have some for berry-types. I think one for a peanut butter sauce also. Let me know if you would like them. Thanks for this one!
mistral: REC: Can-able Hot Fudge Sauce
Posted: May 26, 2004 11:46 AM
This recipe will set up solid, but soft in the jar, but it is reeeeeely good. Use a very fine chocolate for the best results, and I recommend that you use butter, not margarine, and I can only imagine what it would taste like using pure, food-grade cocoa butter! Hot Fudge Sauce 1 - 6 ounce package semi-sweet chocolate chips, OR 4 - 1 ounce squares semi-sweet chocolate (chunked) OR 6 ounces fine quality bittersweet chocolate(chunked) 2 tablespoons margarine or butter (butter is very good here; it is what I used) 1-14 oz can sweetened condensed milk 2 tablespoons water 1 teaspoon real vanilla extract Place all the ingredients in a heavy saucepan and mix well. Place over medium to low heat and cook and stir constantly being very careful not to scorch till all is melted, well blended and slightly more thickened, about 5 minutes or so. You might want to use a double boiler. Serve warm over ice cream and refrigerate leftovers. Or pour into hot, sterilized jars and apply 2 piece lids preared according to manufacturer's instructions then process in a boiling water bath for 15 minutes. Remove to a folded towel or pad of newspaper in a draft free location. Let cool completely, remove rings, check seals, wash in warm soapy water, dry, label and store in a cool , dry location. Yields 2 cups (16 oz liquid measurement).
I am so excited mistral. I have looked forever for a can-able hot fudge sauce. Do you have any recipes for a caramel or butterscotch? I have some for berry-types. I think one for a peanut butter sauce also. Let me know if you would like them. Thanks for this one!
mistral: REC: Can-able Hot Fudge Sauce
Posted: May 26, 2004 11:46 AM
This recipe will set up solid, but soft in the jar, but it is reeeeeely good. Use a very fine chocolate for the best results, and I recommend that you use butter, not margarine, and I can only imagine what it would taste like using pure, food-grade cocoa butter! Hot Fudge Sauce 1 - 6 ounce package semi-sweet chocolate chips, OR 4 - 1 ounce squares semi-sweet chocolate (chunked) OR 6 ounces fine quality bittersweet chocolate(chunked) 2 tablespoons margarine or butter (butter is very good here; it is what I used) 1-14 oz can sweetened condensed milk 2 tablespoons water 1 teaspoon real vanilla extract Place all the ingredients in a heavy saucepan and mix well. Place over medium to low heat and cook and stir constantly being very careful not to scorch till all is melted, well blended and slightly more thickened, about 5 minutes or so. You might want to use a double boiler. Serve warm over ice cream and refrigerate leftovers. Or pour into hot, sterilized jars and apply 2 piece lids preared according to manufacturer's instructions then process in a boiling water bath for 15 minutes. Remove to a folded towel or pad of newspaper in a draft free location. Let cool completely, remove rings, check seals, wash in warm soapy water, dry, label and store in a cool , dry location. Yields 2 cups (16 oz liquid measurement).
dawn_mo
Well-known member
Here you go...REC: Peanut Butter Ice Cream Topping
I am sorry, I don't know who to credit for this recipe, but it is not mine.
* Exported from MasterCook *
PEANUT BUTTER TOPPING FOR ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method
1/2 c. white sugar
1/2 c. corn syrup (white)
6 Tbsp. cold water
5 Tbsp. crunchy peanut butter
1/2 tsp. vanilla
Bring the sugar, syrup and cold water to a boil.Reduce heat and simmer for 10 minutes to make syrup. Cool, then slowly blend this into peanut butter until smooth.
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I am sorry, I don't know who to credit for this recipe, but it is not mine.
* Exported from MasterCook *
PEANUT BUTTER TOPPING FOR ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method
1/2 c. white sugar
1/2 c. corn syrup (white)
6 Tbsp. cold water
5 Tbsp. crunchy peanut butter
1/2 tsp. vanilla
Bring the sugar, syrup and cold water to a boil.Reduce heat and simmer for 10 minutes to make syrup. Cool, then slowly blend this into peanut butter until smooth.
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dawn_mo
Well-known member
Here are the other nine recipes that I have collected. REC: Ice Cream Toppings (9)
* Exported from MasterCook *
APPLE-CINNAMON SYRUP
Recipe By :Ball Blue Book 1989
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method
6 cups apple juice
3 sticks cinnamon -- broken
4 cups water
5 cups sugar
3 cups corn syrup
1/4 lemon juice
Simmer apple juice and icnnamon sticks for 5 minutes. Mix sugar and wate; boil to 260 degrees. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove cinnamon sticks. Add lemon juice. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in water bath.
Makes about 6 half-pints.
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* Exported from MasterCook *
CARAMEL MAPLE PECAN SAUCE
Recipe By :Kerr Kitchen Cookbook 1990
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method1 3/4 cups light corn syrup
2 cups maple syrup
3/4 cup water
1 cup packed brown sugar
3 cups pecans, coarsely chopped, and toasted
Combine corn syrup, maple syrup, water and sugar in a 4-quart saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Simmer for 5-8 minutes, stirring occasionally. Stir in nuts. Immediately fill hot pint or half-pint jars, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in water-bath for 10 minutes. Makes 3 pints or 6 half-pints.
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* Exported from MasterCook *
Cinnamon Apple Ice Cream Topping
Recipe By : ?
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method7 cups Granny Smith Apples, peeled -- thinly sliced
3 cups sugar
1/3 cup water
2 tablespoons bottled lemon juice
3/4 teaspoon cinnamon
In a saucepan, over high heat, add lemon juice for 1 minute. Add water, apples sugar and cinnamon. Bring to a full rolling boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes. Immediately fill hot pint jars, leaving 14-inch headspace. Rmove any trapped air bubbles. Wipe jar tops and threads clean. Process in a waterbath for 10 minutes.
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* Exported from MasterCook *
HARD CHOCOLATE SAUCE-DAIRY QUEEN STYLE
Recipe By : ?
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil
In a double boiler melt chips and butter together.When melted add oil. Pour over ice cream and it will harden.
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* Exported from MasterCook *
HOT FUDGE SAUCE
Recipe By : Maida Heater
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 ounces unsweetened chocolate -- (2 squares)
1 tablespoon butter
1/3 cup boiling water
2 tablespoons light corn syrup
1 cup sugar
1 teaspoon vanilla extract
Place the chocolate, butter and boiling water in a 1 1/2 quart saucepan. Cook over low heat, stirring until the chocolate is melted and the mixture is smooth. Mix in the corn syrup and sugar. Raise heat to moderate and stir occasionally until it comes to a boil. Stop stirring and let boil moderately for exactly 8 minutes. Remove from heat and immediately place saucepan briefly in cold water to stop the boiling. Stir in the vanilla. Use the sauce while it is still warm, or let it cool and reheat over hot water. This may be refrigerated and reheated. It must be served warm as it hardens when it is cold.
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* Exported from MasterCook *
My Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
Pickled Pineapple
Recipe By :Mark in Houston
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method1 can pineapple chunks in juice -- (120 oz)
20 cinnamon sticks
4 cups sugar
1 & 3/4 cups white distilled vinegar
90 whole cloves
1 dash salt
Drain the pineapple chunks, reserving the juice and pineapple separately.Combine the pineapple juice, sugar, cinnamon sticks, vinegar, cloves, and salt in a large pot. Bring to a boil and boil for ten minutes. Add the pineapple chunks and boil an additional minute. Remove from heat, allow to cool, and transfer contents to a one-gallon jar.Marinate for two days. Remve most of the cinnamon sticks which can turn the juices dark if not removed. Transfer to pint jars for gifts or to quart jars for really really good friends! Serve over ice cream or pound cake.
Mark's Note: This probably has other uses such as serving with a baked ham, but I usually go with coconut or vanilla ice cream. I've had this recipe for almost twenty years and have never seen it or a similar one in print. Pairing this pineapple with vanilla ice cream is considered illegal in seventeen states (it's that good!)
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* Exported from MasterCook *
PRALINE SYRUP
Recipe By :Ball Blue Book 1989
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 cups dark corn syrup
1/3 cup brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla
Combine corn syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil for for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process in water bath for 10 minutes.
Makes about 4 half-pints.
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* Exported from MasterCook *
Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method36 ounces frozen blueberries
36 ounces frozen raspberries
4 1/2 cups cranapple juice
1 1/2 cups honey
1 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
APPLE-CINNAMON SYRUP
Recipe By :Ball Blue Book 1989
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method
6 cups apple juice
3 sticks cinnamon -- broken
4 cups water
5 cups sugar
3 cups corn syrup
1/4 lemon juice
Simmer apple juice and icnnamon sticks for 5 minutes. Mix sugar and wate; boil to 260 degrees. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove cinnamon sticks. Add lemon juice. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in water bath.
Makes about 6 half-pints.
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* Exported from MasterCook *
CARAMEL MAPLE PECAN SAUCE
Recipe By :Kerr Kitchen Cookbook 1990
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method1 3/4 cups light corn syrup
2 cups maple syrup
3/4 cup water
1 cup packed brown sugar
3 cups pecans, coarsely chopped, and toasted
Combine corn syrup, maple syrup, water and sugar in a 4-quart saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Simmer for 5-8 minutes, stirring occasionally. Stir in nuts. Immediately fill hot pint or half-pint jars, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in water-bath for 10 minutes. Makes 3 pints or 6 half-pints.
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* Exported from MasterCook *
Cinnamon Apple Ice Cream Topping
Recipe By : ?
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method7 cups Granny Smith Apples, peeled -- thinly sliced
3 cups sugar
1/3 cup water
2 tablespoons bottled lemon juice
3/4 teaspoon cinnamon
In a saucepan, over high heat, add lemon juice for 1 minute. Add water, apples sugar and cinnamon. Bring to a full rolling boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes. Immediately fill hot pint jars, leaving 14-inch headspace. Rmove any trapped air bubbles. Wipe jar tops and threads clean. Process in a waterbath for 10 minutes.
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* Exported from MasterCook *
HARD CHOCOLATE SAUCE-DAIRY QUEEN STYLE
Recipe By : ?
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil
In a double boiler melt chips and butter together.When melted add oil. Pour over ice cream and it will harden.
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* Exported from MasterCook *
HOT FUDGE SAUCE
Recipe By : Maida Heater
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 ounces unsweetened chocolate -- (2 squares)
1 tablespoon butter
1/3 cup boiling water
2 tablespoons light corn syrup
1 cup sugar
1 teaspoon vanilla extract
Place the chocolate, butter and boiling water in a 1 1/2 quart saucepan. Cook over low heat, stirring until the chocolate is melted and the mixture is smooth. Mix in the corn syrup and sugar. Raise heat to moderate and stir occasionally until it comes to a boil. Stop stirring and let boil moderately for exactly 8 minutes. Remove from heat and immediately place saucepan briefly in cold water to stop the boiling. Stir in the vanilla. Use the sauce while it is still warm, or let it cool and reheat over hot water. This may be refrigerated and reheated. It must be served warm as it hardens when it is cold.
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* Exported from MasterCook *
My Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
Pickled Pineapple
Recipe By :Mark in Houston
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method1 can pineapple chunks in juice -- (120 oz)
20 cinnamon sticks
4 cups sugar
1 & 3/4 cups white distilled vinegar
90 whole cloves
1 dash salt
Drain the pineapple chunks, reserving the juice and pineapple separately.Combine the pineapple juice, sugar, cinnamon sticks, vinegar, cloves, and salt in a large pot. Bring to a boil and boil for ten minutes. Add the pineapple chunks and boil an additional minute. Remove from heat, allow to cool, and transfer contents to a one-gallon jar.Marinate for two days. Remve most of the cinnamon sticks which can turn the juices dark if not removed. Transfer to pint jars for gifts or to quart jars for really really good friends! Serve over ice cream or pound cake.
Mark's Note: This probably has other uses such as serving with a baked ham, but I usually go with coconut or vanilla ice cream. I've had this recipe for almost twenty years and have never seen it or a similar one in print. Pairing this pineapple with vanilla ice cream is considered illegal in seventeen states (it's that good!)
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
PRALINE SYRUP
Recipe By :Ball Blue Book 1989
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 cups dark corn syrup
1/3 cup brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla
Combine corn syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil for for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process in water bath for 10 minutes.
Makes about 4 half-pints.
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* Exported from MasterCook *
Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method36 ounces frozen blueberries
36 ounces frozen raspberries
4 1/2 cups cranapple juice
1 1/2 cups honey
1 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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