Homemade Chocolate Sauce (Canned)
Homemade Chocolate Sauce (Canned)
Ingredients
- 6 cups granulated sugar
- 3 cups water
- 1 1/2 cups cocoa powder
- 3 tablespoons vanilla extract
Instructions
- 1
Place a large saucepan over medium-high heat. Add the sugar and water to the pan.
⏱️ 1 min
- 2
Whisk the sugar and water together until the sugar is completely dissolved. Do not bring the mixture to a boil at this stage.
⏱️ 3 min
- 3
Once the sugar is dissolved, add the cocoa powder to the mixture and whisk until fully incorporated.
⏱️ 1 min
- 4
Bring the entire mixture to a boil while continuously stirring. Continue to boil for 10 minutes to achieve a thicker sauce, ideal for ice cream toppings.
⏱️ 10 min
- 5
To check the thickness, dip a spoon into the sauce. The sauce should adhere to the spoon. If you run your finger across the back of the spoon, the trail left by your finger should remain clear and not seep back into the chocolate.
⏱️ 1 min
- 6
Once the desired thickness is achieved, remove the pan from the heat. Stir in the vanilla extract.
⏱️ 1 min
- 7
Carefully fill hot pint canning jars with the hot chocolate syrup, leaving a 1-inch headspace. If using awkwardly shaped bottles, leave about 2 inches of headspace.
⏱️ 5 min
- 8
Wipe the rims of the filled jars with a clean cloth dampened with white vinegar to remove any sticky residue, which ensures a proper seal.
⏱️ 2 min
- 9
For standard canning jars with two-piece lids, apply the lids finger-tip tight. For lug-lid jars, close the lids as tightly as possible.
⏱️ 1 min
- 10
Process the pint jars in a water bath canner or steam canner for 20 minutes.
⏱️ 20 min•🌡️ 212
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chocolate Sauce (Canned)
Ingredients
- 6 cups granulated sugar
- 3 cups water
- 1 1/2 cups cocoa powder
- 3 tablespoons vanilla extract
Instructions
- 1
Place a large saucepan over medium-high heat. Add the sugar and water to the pan.
⏱️ 1 min - 2
Whisk the sugar and water together until the sugar is completely dissolved. Do not bring the mixture to a boil at this stage.
⏱️ 3 min - 3
Once the sugar is dissolved, add the cocoa powder to the mixture and whisk until fully incorporated.
⏱️ 1 min - 4
Bring the entire mixture to a boil while continuously stirring. Continue to boil for 10 minutes to achieve a thicker sauce, ideal for ice cream toppings.
⏱️ 10 min - 5
To check the thickness, dip a spoon into the sauce. The sauce should adhere to the spoon. If you run your finger across the back of the spoon, the trail left by your finger should remain clear and not seep back into the chocolate.
⏱️ 1 min - 6
Once the desired thickness is achieved, remove the pan from the heat. Stir in the vanilla extract.
⏱️ 1 min - 7
Carefully fill hot pint canning jars with the hot chocolate syrup, leaving a 1-inch headspace. If using awkwardly shaped bottles, leave about 2 inches of headspace.
⏱️ 5 min - 8
Wipe the rims of the filled jars with a clean cloth dampened with white vinegar to remove any sticky residue, which ensures a proper seal.
⏱️ 2 min - 9
For standard canning jars with two-piece lids, apply the lids finger-tip tight. For lug-lid jars, close the lids as tightly as possible.
⏱️ 1 min - 10
Process the pint jars in a water bath canner or steam canner for 20 minutes.
⏱️ 20 min•🌡️ 212