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A number of people ask if they can "can" their own chocolate sauces at home. I found this article from the National Center for Home Food Preservation that recommends freezing chocolate sauces instead. They cite research that shows that home canning chocolate sauces is unsafe.


Sugar bloom is another matter entirely, since it makes chocolate chalky and bitter tasting. You can tell the difference by sight. Fat bloom looks more like a film, sugar bloom creates crystals of a size you can actually see. The trick to freezing chocolate is to try to bring its temperature down slowly.


Yes, you can freeze beef stroganoff depending on what the sauce is made from. If the ingredients use cream, then dont add the cream to the sauce before you freeze it.


Instead of canning, freeze your chocolate sauce recipe. Freezer Chocolate Fudge Sauce. ½ cup margarine or butter 3 squares (3 ounces) unsweetened chocolate 2 ½ cups sugar pinch of salt (optional) 12 oz. can evaporated milk 1 teaspoon vanilla ; Melt margarine in the top of a double boiler. ...


Also a note here, my mother loved it with semi-sweet chocolate, I have made it that way, as well as 1/2 semi-sweet and 1/2 unsweetened, I have also made it with Dark chocolate, this is a recipe that you can experiment with the ingredients to find what you like. HOT FUDGE SAUCE – CAN FREEZE. 2 cups Sugar. 6 Tablespoons Cornstarch


I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need to be runny when frozen, but I just do not want it to freeze.


As you can see, freezing and thawing chocolate are easy. In fact, unopened packs of chocolates require no further prep prior to freezing. Now that you know how can you freeze chocolates, you can extend the shelf life of your favorite sweet treats with zero wastage!


There are two ways to freeze white sauce: you can freeze the sauce directly into the freezer or flash freeze the sauce first prior to freezing. If you’d like to freeze the white sauce without flash-freezing, begin by leaving the sauce to cool completely. Before leaving the white sauce to cool in, say, a bowl, cover the bowl with cling wrap.


As far as bonbons go—it really depends on how they're made. If they're shelf-stable—Russell Stover, say—you can treat them the same way you'd treat solid chocolate: make sure it doesn't melt, and put it in the fridge or freeze it if you need to.


Read the Can I freeze my hot fudge sauce? discussion from the Chowhound Home Cooking food community. Join the discussion today. ... Can I freeze the jars of hot fudge sauce I made for them until I'll see them? Or won't that work? ... Café Gratitude’s motto “Be plant rich” means they want you to live a rich life mostly on plants. Shop