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Sep 23, 2008 12:42 PM

Canning Caramel or Chocolate Sauce

Hello Everyone!

I've been looking for recipes for canning caramel or chocolate/fudge sauces, but haven't been able to find any!! Does anyone have recipes that they would be willing to share?

Thanks for your help!

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  1. Why preserve those? The raw ingredients will keep almost indefinitely (sugar, cocoa, chocolate) or are always available fresh (butter).

    I find that the chocolate sauce I make keeps for a long time in the fridge - in fact I almost always use it up well before I'd worry about it going bad (moldy). You just have to warm it up in the microwave for a few seconds to get rid of the chill...


    2 Replies
    1. re: evans

      Sorry, I'm fairly new to canning!! The reason I wanted to can them was to put them in gift baskets come Christmas... then I wouldn't have to worry about refrigerating the sauces, and then the people that received the gifts wouldn't have to get them right into the fridge either...

      1. re: Carbear99

        I would just put a little label on to say it requires refrigeration. It will be a lovely gift even if they do have to refrigerate.

    2. Do you have aa pressure canner? There may be some recipes out there geared toward home canning with a pressure canner, but I suspect not many, as this is more of a commercial product as far as canning goes. You can't can caramel or chocolate sauce in a water-bath canner, becase they aren't acidic and it's therefore unsafe.

      As Evans notes, they will both keep for a while in the fridge.

      1. I have kept these in my fridge for months. No need to can - I agree evans.

        1. NOT SAFE to try this at home.

          Home canning only works with high acid foods -- and caramel or chocolate sauces are definitely not in that category. Trying to can these in a hot water bath without refrigerating the cans would put the people you give them to at risk for botulism.

          These products can only safely be canned in a professional processing facility with specialized equipment (and usually the use of preservatives) -- if you want to give your friends homemade caramel or chocolate sauces (something I often do), you should definitely tell them to refrigerate them, and not attempt to keep them out for any period of time.

          1 Reply
          1. re: terje

            Preserving with a water bath is for high acid foods. Canning in a pressure cooker is for low acid foods. For example, one can pressure can vegetables, dry beans, tuna, pie filling, and even meat and stew. However, it's not recommended to pressure can things with dairy or thickeners.

          2. Not the traditional recipe, but here's a link from the ball site (which I trust completely!) for a raspberry chocolate topper for ice cream:

            If you're mailing gifts, then you could always do dessert fruit syrups instead of the more common chocolate or caramel; there are lots of recipes out there and they are wonderful on ice cream (and turn out beautifully using frozen fruit, too).