Having hot fudge sauce sounds yummy, but canning them is not safe for home food preservation. Here is the information from National Center for Home Food Preservation:

Brian A. Nummer, Ph.D.
National Center for Home Food Preservation
July 2003

Numerous recipes for chocolate sauces circulate on the internet and in newsgroups. Chocolate sauces are low acid recipes and are a risk for botulism food poisoning. Therefore any recipes that use the boiling water canning process are especially at risk. Furthermore, there are no science-based, tested recipes for chocolate sauces utilizing the pressure canning process in either the “USDA Complete Guide to Home Canning” (1994), the University of Georgia’s “So Easy to Preserve” (1999), or in publications from land grant University partners in the Cooperative Extension System. 

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. Add chocolate and melt, while constantly stirring. Add sugar gradually, ¼ cup at a time, while stirring. Then add salt, if desired. Next, stir milk in gradually and finally add the vanilla. Cook until desired thickness – approximately 1 hour, stirring occasionally. 

Pour sauce into a clean, warm, wide-mouth quart jar or similar freezer-safe container(s). Allow the sauce to cool at room temperature for 1 to 2 hours. Seal and freeze. 

The sauce should remain soft enough to spoon out portions while frozen.

Works Cited

Cooperative Extension Service. 1999. "So Easy To Preserve," 4th ed. Bulletin 989. The University of Georgia.

USDA. 1994. Complete guide to home canning. Agriculture Information Bulletin No.539. Washington, DC: CSREES-U.S. Department of Agriculture.

Hi, I totally understand that. I have a commercial kitchen and am interested in learning more about safely commercially processing for distribution and sale.

Have a commercial kitchen provides a food safe setting to make a safe product. But there is more! Commercial canners are needed as they can closely control quality and safety to produce the sealed food product. Additionally, the ingredients, the amounts used for the commercial canned product, the amount of time in the canner, hazard analysis, and more need to be determined to produce a safe product correctly. The food developed needs to be tested for pH, moisture, etc. Basically the product should be researched to make sure the product is food safe. Connect with a university or company which has a research that may be able to help with this. I do not know what is available in Anchorage for this. 

Thank you so much, what do you mean by a commercial canner? I am looking in to water activity and ph, anything else come to mind as I start getting testing?

An extension agent in Oregon sent this information as a possible source to help you with this commercial endeavor:

The Food Innovation Center helps entrepreneurs get their products developed, tested, market-tested and ready for market so the entrepreneur can take their business plan to a bank. It is a partnership of the OSU Ag Experiment Station and the Oregon Department of Ag. 

https://fic.oregonstate.edu/