Cappuccino Fudge Sauce Recipe
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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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