Okay so I took a classic hot fudge recipe and scaled it to 20 X what it was initially. I was intending to make the kind of hot fudge that hardens a little on the ice cream. I had 5 pounds of chocolate and all the other ingredients filled my large stock pot. It took awhile to get it all to the boiling point but I COULD NOT get the temperature to go above 213 degrees? I don't get it! I finally had to take it off because it started to scorch. Any ideas why it didn't work?
I think the recipe would be GREAT if I could just figure that part out. I'm happy to share the recipe if anyone else is interested.. it made 16 - 2 cup jars of chocolate "sauce".