Ginger St. Thomas, thanks for searching for me. I hadn't seen that one and it sounds as if it might be the one. Funny how parts of the measurements stick in your mind. Since I always doubled the recipe, 1 1/2 cups sugar always stuck in my mind. the ingredients are the same and I did replace the cream with a mix of half and half and 1%milk. Will let you know if it is THE ONE i'm looking for. MsAzadi, good question and I asked hubby. He sure looked at with a strange look, thought about it for a minute and then said "the hot fudge sauce of course, she's too old for me." Kept looking at me with a strange grin on his face though.

I've made this recipe many times. It's from Epicurious and America's Test Kitchen (it's the very same recipe): Chocolate Fudge Sauce 1/3 C cocoa, measured, then sifted, set aside 3 oz chopped unsweetened chocolate, set aside (don't make chunks out of your chocolate because they take too long to melt) 4 T unsalted butter, cut into little cubes, set aside (put it in the fridge until needed) 1 tsp vanilla, set aside In sauce pan: 2/3 C whole milk 1 1/4 C granulated sugar 1/4 tsp salt Put the sauce pan over medium heat and whisk while heating--this will take 3 to 5 minutes, and then it will come to an active boil. Add 1/3 C of cocoa and whisk it in with the milk, sugar and salt. Remove the sauce pan from the heat. Add 3 oz chopped unsweetened chocolate that you set aside, and whisk it in the milk, sugar, salt and cocoa in the saucepan... it'll melt right in! Let it sit for 3 minutes. Whisk. Add 4 T unsalted butter & whisk in the butter. Add 1 tsp vanilla and whisk. Taste. Taste again. Put a little bit of peanut butter on a spoon and dip the spoon into chocolate. Taste. Try it again, just to be sure it tastes ok. Store in fridge for up to 1 month.

1). The most important piece of hardware is an airlock of some sort that fits your fermenting container. I use mason jars with a beer/wine airlock. This is essential to preventing mold. 2). Use any peppers you like, from heatless Bell peppers to the hottest peppers on the market, or a combination of peppers for color, bulk, flavor, and heat. In my ferment, I used 700+ Thai chiles. Coarsely chop your peppers so you can see if there's any mold or pest inside; you can also remove some seeds at this time, which makes the sauce easier to process in the long run (I strain out seeds, so the fewer in the ferment the better). 3). You can make a hot sauce purely from peppers alone, but I like to add garlic at the very least. The flavors pair so well together. In this ferment, I added a lot of garlic and half a white onion. Coarsely chop the ingredients to increase surface area, and to make blending easier after the fermentation is finished. 4). The brine. I make my brine from 1 Tablespoon of sea salt per 1 cup of water. Many people will say to use distilled water, but I use tapwater and I've not had a problem. If your tapwater is really weird in some way, I'd recommend bottled water or distilled water. You can also use fancier salts if you like, such as pink Himalayan salt, but don't use iodized table salt. 5). Fill the jar, leaving about 1/2 to 3/4 inch headspace at the top. You need to make sure that your vegetable ingredients are under the surface of the liquid brine to prevent mold from forming, and this can be done with pickling weights, a ziplock filled with water, or other clean household items that will work. I wad up some plastic clingwrap and wedge the ingredients down. Then secure the airlock, making sure that the stem of the airlock is not in the brine directly. 6). Ferment for as long as you like. After 2 weeks, most of the fermentation will be finished, but you could keep going for several years if you want. When ready to process, strain the vegetables from the brine. Dump the vegetables into your bowl, then add *half* of the liquid brine to the bowl. The other half, add in white vinegar (or a vinegar of your liking). So, if you have 4 cups of brine, add in 2 cups of the salt brine, and 2 cups of the vinegar. You can save the rest of the brine for marinating, cooking, bloody mary's, or for using in your next ferment. 7). Blend everything smooth. I personally use an immersion blender, but people use traditional blenders, food processors, food mills, et cetera. At this point, you're essentially done. However, I go to the extra step of running the sauce through a sieve to remove as many seeds as possible - seeds are bitter, and I can't stand them, and I think they ruin the visual aesthetic of the sauce in the bottle. 8). Taste the sauce. Add more vinegar, more brine, citrus juice, spices. Get the flavor where you want it. To thicken the sauce, I slowly incorporate small amounts of Xanthan Gum while blending - a little goes a long way, so sprinkl e in 1/8 of a teaspoon slowly, testing the consistency as you blend. To thicken a sauce, you could also simmer and cook down your sauce, or use a cornstarch slurry during the heating process. 9). Bottling. Use sanitized bottles, fill, cap, and you're good to go. If you have any concerns about the sauce, store in a refrigerator; otherwise, the sauce should have enough acid (vinegar) to be shelf/table stable.

A little late to this party. Interesting comments so far. Hopefully you've found the clear and simple answer to your question by now. pH. Simply check the pH of the sauce. If it's below 4.6 you're ok, although most folks shoot for around 3.5, give or take a point or two, If it's over 4.6, reduce the pH by adding more acid, or either refrigerate or pressure can in approved containers. A good pH meter can be purchased for under $40, and is handy to have around. I've made sauces very similar to this one and they are very good. Excellent on chicken! Good luck with it!