Cappuccino Fudge Sauce Recipe
Recipes and Syrup Recipes
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Cappuccino Fudge Sauce
1 cup half and half
2 tablespoons fresh ground coffee (not instant)
8 whole cloves
2 orange zest strips, each 2" long 1 " wide
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 cup + 2 tbl. brown sugar
6 ounces bittersweet or semisweet chocolate -- fine chopped
2 tablespoons brandy or grand marnier
Wash jars and lids in hot soapy water; rinse well. Fill jars with
hot water. In heavy saucepan over high heat, combine 1 c. cream, the
coffee, and spices. Bring to boil. Remove from heat, cover and let
stand 30 minutes. Return mix to high heat and again bring to boil.
Strain thru fine-mesh sieve into a measuring cup, pressing against
spices with back of wooden spoon to extract all liquid. If
necessary, add more half and half to measure 3/4 c.
Pour strained liquid into clean heavy saucepan. Add brown sugar and
simmer, stirring constantly til dissolved. Remove from heat. Add the
chocolate and stir til melted and smooth. Stir in liqueur. Drain 1
jar well. While jar is still hot, spoon in hot sauce. Place 1 lid
atop the jar and seal tightly. Repeat with remaining sauce and jar.
Let cool to room temp. Store in fridge for up to 2 weeks.
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