Brown Sugar-Cinnamon Hot Fudge Sauce

I don’t eat ice cream that often, but when I do, I love to top it with chocolate. And this sauce right here is by far the best one I’ve ever tasted. Two lucky little ladies will open these jars this Friday morning, along with some yummy cookies and Christmas Cranberry Cakes (recipe coming soon!) that I’ve packed up in a sweet little basket. Hope they enjoy it as much as I did making it… and testing it out.

Brown Sugar-Cinnamon Hot Fudge Sauce

Yields: 6-1/2 cups

2 (8 oz.) pkgs. semi-sweet chocolate baking squares

1 c unsalted butter

2 c light brown sugar, packed

1 c Splenda for Baking

2 c skim milk

2 tsp vanilla extract

1/4 tsp Kosher salt

1-1/2 tsp ground cinnamon

Melt chocolate squares and butter in a large, heavy-bottomed saucepan over low heat, stirring constantly. Add both sugars, and cook, stirring constantly, 30 seconds or until blended. Add milk, and cook, stirring constantly, 3 minutes or until thoroughly heated and sugar is dissolved – do not boil! Remove from heat and stir in vanilla, salt and cinnamon. Funnel evenly into cute jars, then cover and chill sauce. Good for up to 2 weeks when kept refrigerated.

*To reheat, microwave sauce in a microwave-safe bowl, stirring occassionally, at HIGH for 15-30 second intervals or until warm.