Hot Fudge Sauce
Ingredients
3 cups semisweet chocolate pieces
2 ⅔ cups sugar
4 5 ounces cans evaporated milk
1 cup butter, cut up
1 teaspoon instant espresso coffee powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper (optional)
2 tablespoons coffee liqueur
Directions
In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through cayenne pepper).
Cover and cook on low 3 hours, stirring once halfway through. Whisk until smooth. Stir in liqueur; cool slightly.
Ladle into half-pint canning jars. Seal and label. Store in refrigerator up to 2 weeks.
