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.
Warm Chocolate Sauce
The consistency of this ultrachocolatey sauce falls somewhere between hot fudge sauce and chocolate syrup.
Yield: 1 3/4 cups (serving size: 2 tablespoons)
Recipe from
Ingredients
- 2/3 cup 2 percent reduced-fat milk
- 1/2 cup dark corn syrup
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa
- Dash of salt
- 2 1/2 ounces semisweet baking chocolate, chopped
- 1 1/2 tablespoons butter
- 1 teaspoon vanilla extract
Preparation
- 1. 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 3.2g (sat 1.9g, mono 1.1g, poly 0.1g); PROTEIN 1g; CARB 19g; FIBER 1g; CHOL 2mg; IRON 0.5mg; SODIUM 40mg; CALC 21mg
Warm Chocolate Sauce Recipe at a Glance
- COURSE: Ice Cream/Sherbet, Sauces/Condiments
- CUISINE: American
- MAIN INGREDIENT: Chocolate
- OCCASION: Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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