Recipe Archives->Preserving->Fudge Sauce

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.

Printable version: fudge-sauce.txt.