Hot Fudge and Caramel Rum Sauce Recipes for Your First SUNDAE of the New Year

Hope your New Year is off to a SWEET start!

For New Year's Eve this year we gathered with a few close friends where we shared our favorite chili recipes and finished off the evening with an ice cream sundae bar. My family's contribution to the ice cream sundae bar was a jar of homemade Hot Fudge Sauce and a jar of homemade Caramel Rum Sauce.
These sauces are so delicious and take hardly any time at all to make. You'll never want to go back to those preservative laden store-bought sauces again.

At the bottom of this post, I've shared a free download for the kitchy little labels I put on my sauces. They're designed to fit the Kerr wide mouth jar lids. I like to print mine on sticker paper, for easy application.

Hot Fudge Sauce
Makes 4 half-pint jars

2 cans (14 oz. each) Sweetened Condensed Milk
1 stick (1/2 cups) butter
10 oz. good quality semi-sweet chocolate chips
1/3 cup heavy cream
1 teaspoon vanilla
1 teaspoon espresso powder
Pinch of salt
In a medium saucepan, combine condensed milk, butter, chocolate chips and cream. Bring to a simmer over low heat, stirring constantly with a wooden spoon, until chocolate sauce is smooth.

Remove from heat and stir in vanilla, espresso powder, and salt.

Spoon in to canning jars. Cool to room temperature. Lid and refrigerate.

Divine Caramel Rum Sauce
Makes 4 half-pint jars

1 ½ cups light brown sugar
1 ½ cups granulated sugar
1 cup light corn syrup
2/3 cup butter
1 1/3 cups heavy cream
Pinch of salt
1 teaspoon vanilla extract
2 Tablespoons dark or spiced rum
In a medium saucepan combine sugars, corn syrup, butter, cream and salt.

Cook over medium heat, stirring occasionally, until temperature reaches 235 F (soft ball stage) on a candy thermometer.

Remove from heat and stir in vanilla and rum.

Spoon in to canning jars. Cool to room temperature. Lid and refrigerate.

Click HERE to download the mason jar labels for free.  

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