Chocolate ice cream topping
 

I saw homemade chocolate ice cream topping for sale in a gift shop. It was in a 1/2 pint jar with a sealed lid and ring. Have you ever done this ? I don’t want to poison anyone !

It is not safe according to the National Center of Home Food Preservation. Chocolate sauce is too low acid to prevent botulism. They have a recipe that you can freeze that would be safe. http://nchfp.uga.edu/publications/nc...hoc_sauce.html

That makes sense, I won’t be doing that then. The guys in our family get cash for Christmas but I like to include something homemade. I’ve done Party Mix, Caramel Corn, Peach jam, pickles. Always looking for new ideas.

I have a recipe for cookies that makes a lot of cookies. I make the batter into “log type” rolls, wrap it in waxed paper then in foil. I put a label on it that shows baking time. I freeze these and give them as a little fun gift. I just baked my last roll for a sick friend.

icebox Cookies

1 pound butter (room temp). 3 eggs
1 1/2 cup Brown Sugar. 2 teaspoons cinnamon
1 1/2 cup granulated sugar. 2 cups chopped pecans
1 teaspoon soda. 6 cups Flour

Cream butter and sugars, add 3 beaten eggs, mix well. Add cinnamon, nuts and flour (into which soda has been added). mix, roll and chill overnight. Bake at 350 degrees until browned.

Note: I mix roll, wrap and freeze. This makes about 8 rolls.

The chocolate syrup is a no for safety. Just about anything you can will make a great gift. Jams and jellies are always a big hit. What surprises me the most was that the Sweet and Sour sauce (in recipe blog) has been the biggest hit ever! I never would have thought this in a million years. I make an extra 2 cases a year just for gift giving.

Another possibility ... all the Mixes in a Jar.
No refrigeration required and no need to fret whether the canning seals are truly sealed!

However, with the heightened awareness to food safety concerns and allergy issues,
I have really cut back in food gifting, whether ready-to-eat, preserves, or mixes.
I really think twice as to the wisdom and often opt out and go in a different direction.

Sounds good JuliaSB ... I did a search and came up with several that were posted.
Could you please share the recipe, or the link to "the" one that has been so successful for you?
Thanks!

Juliasb, Would you share your Sweet and Sour Sauce recipe? Thanks.

My thought is that if it was pressure canned it would be fine. We do pressure can meats and they can be dangerous. In the end they are fine if pressure canned.
Lynda

I'm making Brickle Bars this year as Christmas gifts. I've posted the recipe before but here it is again for anyone who wants it. You can make them ahead of time & freeze & they stay forever in the refrigerator. Put up in a pretty little tin with a bow & you've got a great gift.


(12) 4 3/4" X 2 1/2" Graham Crackers
3/4 cup melted butter
1/2 cup light brown sugar
1 1/2 cup chocolate chips
1 cup chopped pecans

Heat oven to 375 deg. Line a 10" x 15" baking sheet with foil. If pan does not have an upturned lip on it, leave enough foil so you can turn up the edges. Line the pan with the graham crackers. Melt the butter & add the brown sugar & boil for 1 minute (stirring constantly). Pour the butter/sugar over the graham crackers & spread evenly & bake for 10 minutes. Remove from oven scatter chocolate chips over graham crackers & return to oven for 1 minute until chocolate is soft. Spread chocolate evenly over the crackers. Sprinkle pecans over chocolate & press pecans into chocolate slightly & cool for 30 minutes before cutting.