Recipe Idea: Chocolate Sauce
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Don here, telling you about my Homemade Chocolate Sauce. Now that Thanksgiving is over, it’s time to move on to making Christmas presents. Two homemade gifts I often make for family, friends and coworkers are Chocolate Sauce and Homemade Caramels.
I must say, however, that “Chocolate Sauce” is such a pedestrian name for this incredible, velvety smooth topping. Perhaps I’m too humble to title this one The Most Incredible Chocolate Sauce You Will Ever Taste. But it truly is. And it is simple to make. Chocolate Sauce keeps in the refrigerator for about a month—if it lasts that long. Lois and I do like to keep a jar or two for ourselves, though.
Traditionally, we serve Chocolate Sauce over vanilla ice cream. Here is a list of other foods to top with it: mint ice cream, vanilla pudding, fresh raspberries or strawberries, pound cake, etc. Let your palate be the guide.
We always put our Chocolate Sauce in half-pint decorative (jelly) canning jars that fit nicely in the refrigerator.
The recipe makes about 3 ½ pints—I suggest you jar the 3 pints and serve the half-pint immediately!! Okay, now it is up to you. Try this and let me know if it is indeed The Most Incredible Chocolate Sauce You Have Ever Tasted. Post your comment below.
Read on for recipe and nutrition…
- 4 1-ounce squares of [url href=”http://amzn.to/1QyUhwO” target=”_blank”]Baker’s Chocolate[/url]
- 1 stick (1/2 C) butter
- 3 C sugar
- 1 14-ounce can of [url href=”http://amzn.to/1QyTQmj” target=”_blank”]Eagle Brand Condensed Milk[/url]
- ¼ t of vanilla
- Using a double boiler, bring the water in the bottom pot to a boil.
- Place the chocolate squares and butter in the top of the double boiler.
- When they are melted, begin to stir in the sugar.
- Add ½ cup at a time, mixing each one until it is well combined. (This is important to make sure the final sauce is well homogenized.)
- When all the sugar is incorporated, it will look like dark brown beach sand.
- Once all the sugar is in, begin to add the condensed milk a little at a time.
- Again, stir until it is completely mixed in.
- As you add the milk, the sauce will become smooth and velvety. Keep cooking it until this texture is achieved or it will be grainy.
- Then add the vanilla.
- Store in jars with lids in the refrigerator.
- To serve, heat the sauce. Whole jars can be immersed in hot water until the sauce is warm. Stir several times to speed the warming of the entire jar.
- Small amounts for single servings can be heated in a microwave.