The consistency of this ultrachocolatey sauce falls somewhere between hot fudge sauce and chocolate syrup.
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
How to Make It
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).
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