National Hot Fudge Sundae Day!

When I found out that today is National Hot Fudge Sundae Day, I thought it would be fun to find a recipe that you could can. But, this is what I found instead:

Canning Chocolate Sauces Unsafe

Brian A. Nummer, Ph.D.
National Center for Home Food Preservation, Georgia University
July 2003

Numerous recipes for chocolate sauces circulate on the internet and in newsgroups. Chocolate sauces are low acid recipes and are a risk for botulism food poisoning. Therefore any recipes that use the boiling water canning process are especially at risk. Furthermore, there are no science-based, tested recipes for chocolate sauces utilizing the pressure canning process in either the “USDA Complete Guide to Home Canning," the University of Georgia’s “So Easy to Preserve," or in publications from land grant University partners in the Cooperative Extension System.

Instead of canning, freeze your chocolate sauce.

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So, not to leave you suddenly craving hot fudge sauce, I have a recipe that you can pull from your food storage!

Hot Fudge Sauce--makes 2 cups

1/2 c. butter
2 unsweetened chocolate squares
2 c. confectioners sugar, sifted
3/4 c. evaporated milk

Over medium low heat melt butter and chocolate, then take off heat. Add 1/3 of the sugar and 1/3 of the evaporated milk, mix with a wisk until smooth. Add remaining sugar and milk, stir until smooth. Return to heat and simmer for 8-10 minutes. Pour into canning jars or other containers, let cool and close jar. [NOTE: this is not a canning recipe, the canning jars are just a cute way to give as a gift.]. Recipe can be doubled.

This sounds good to me!