1 3/4 cups (serving size: 2 tablespoons)

The consistency of this ultrachocolatey sauce falls somewhere between hot fudge sauce and chocolate syrup.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Delicious & thick with a bit more cooking

April 25, 2015
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!

rstarrlemaitre's Review

August 07, 2012
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.

phoebe1214's Review

February 27, 2012
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).