Combine first 5 ingredients in a saucepan over medium-high heat, stirring with a whisk. Bring to a boil. Reduce heat to medium; cook 3 minutes, stirring frequently. Remove from heat. Add chocolate, butter, and vanilla; stir until chocolate melts.
CALORIES 99 (29 percent from fat); FAT 2g (sat 9g, mono 1g, poly 1g); PROTEIN 1g; CARB 19g; FIBER 1g; CHOL 2mg; IRON 5mg; SODIUM 40mg; CALC 21mg
For those who found this thin--just cook it a few more minutes! I simmered it about five minutes, and it's very thick and rich. I used raw (demora) sugar rather than white, which gave it a nice butterscotch-like undernote, and I used a 2 Tablespoons LESS corn syrup and vanilla soy milk because that's what I had. Because we prefer things less sweet, I also used unsweetened chocolate. A dash of cognac once off the heat also adds some sophistication. Great sauce, and so simple!
The taste of the corn syrup was a little stronger than I was expecting, but that didn't stop this sauce from being delicious. Like a fresher version of a classic Hershey's chocolate syrup. A little thin, so more of a sauce than a hot fudge for sure, but delicious over vanilla ice cream.
This is very good, not excellent chocolate sauce. Next time I will up the amount of semi-sweet chocolate. It is, as the description says something half way between chocolate syrup and hot fudge (but far better than chocolate syrup).
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.