Chocolate Sauce Recipe
"I make different toppings so we can enjoy our favorite snack-ice cream sundaes," explains field editor Nancy McDonald of Burns, Wyoming. "This smooth chocolate sauce is always a big hit."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 26
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup light corn syrup
- 2 ounces unsweetened chocolate
- 1 cup half-and-half cream or evaporated milk
- Carbohydrate 0.83726136114461 g
- Cholesterol 9.38557693503595 mg
- Fat 4.68237696863611 g
- Fiber 0.362001610980373 g
- Protein 0.319292575424858 g
- Saturated Fat 2.94804494270976 g
- Serving Size 1 1 serving (19g)
- Sodium 4318.99269587498 mg
- Sugar 0.475259750164237 g
- Trans Fat 0.298524964629222 g
- Calories 46 calories
Directions In a large heavy saucepan, melt butter and chocolate; stir until smooth. Add the sugar, cream and corn syrup. Bring to a boil, stirring constantly. Boil for 1-1/2 minutes. Remove from the heat. Stir in vanilla. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers. Yield: About 3-1/3 cups. Originally published as Chocolate Sauce in Taste of Home October/November 1993, p64
