Toppings

Silky Hot Fudge Sauce

Materials:

8 oz. bittersweet chocolate, chopped

1/2 c. unsalted butter

1 1/2 c. white sugar

2/3 c. light corn syrup

2/3 c. water

3 t. pure vanilla extract

4 half-pint jars with lids and screw rings

Hot water bath

Instructions:

1. In the top of a double boiler, combine the chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and combined. Set aside and keep warm.

2. In a large saucepan, combine sugar, corn syrup and water. Over low heat, stirring constantly, heat until the sugar is completely dissolved. Increase heat to medium high and bring the mixture to a boil, stirring constantly to prevent sticking. Reduce heat to medium low and simmer until the syrup is clear, about three minutes. Remove from heat.

3. Whisk the melted chocolate mixture into the hot syrup. Return the pan to heat and cook the hot fudge, stirring constantly, until the sauce starts to thicken and becomes glossy, about 10 minutes. Do not allow the topping to boil or it may taste burned. Remove the pan from the heat and gently stir to remove air bubbles. Stir in the vanilla.

4. Ladle the hot fudge sauce into hot jars, leaving 1/2” headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F water bath for 15 minutes.

5. Makes 4 half-pint jars. For best results, use sauce within 4 months.

From Blue Ribbon Preserves, Linda J. Amendt. 2001.

Strawberry Ice Cream Topping

Materials:

5 c. hulled and sliced fresh strawberries

1 1/2 c. sugar

3/4 c. water

2 T. strained fresh lemon juice

4 half-pint jars with lids and screw rings

Hot water bath

Instructions:

1. Using a vegetable masher, gently crush 2 cups of the berries. Set remaining berries aside.

2. In a 3 qt. saucepan, combine the sugar and water. Over low hear, stirring constantly, heat until the sugar is completely dissolved. Stir in the crushed strawberries. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat and simmer the mixture for 5 minutes, stirring frequently to prevent sticking. Stir in the remaining strawberries and the lemon juice. Simmer, stirring constantly, for 1 minute. Remove from heat.

3. Ladle the strawberry topping into hot jars, leaving 1/2” headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F water bath for 10 minutes.

4. Makes 4 half-pint jars.

5. For best results, use the topping within 4 months.

Butterscotch Ice Cream Topping

Materials:

1 (11 oz.) package butterscotch chips

1/4 c. firmly packed dark brown sugar

1/3 c. light corn syrup

3/4 c. water

1/3 c. unsalted butter

1/2 t. pure vanilla extract

3 half-pint jars with lids and screw rings

Hot water bath

Instructions:

1. In a medium saucepan, combine the butterscotch chips, brown sugar, corn syrup, water and butter. Over low heat, stirring constantly, heat until the sugar is completely dissolved and the butterscotch chips and butter are melted.

2. Increase heat to medium low and continue cooking, stirring constantly, until the topping starts to thicken and becomes glossy, about 5-7 minutes. Do not allow the topping to boil or it may taste burned. Remove the pan from the heat and stir in the vanilla. The topping will thicken as it cools.

3. Ladle the butterscotch topping into hot jars, leaving 1/2” headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F water bath for 15 minutes.

4. Makes 3 half-pint jars.

5. For best results, use the topping within 4 months.

From Blue Ribbon Preserves, Linda J. Amendt. 2001.