Make this heavenly chocolate topping for ice cream or your favorite dessert. Your family will love you! But even better, this recipe makes a big batch so package some for friends and neighbors. It is the perfect birthday present, Christmas gift, or an anytime surprise.
Chocolate sauce is such a blah name for this incredible, velvety smooth topping. Mayve we should call it The Most Incredible Chocolate Sauce You Will Ever Taste.
Homemade Chocolate Sauce Ice Cream Topping
This chocolate sauce keeps in the refrigerator for about a month if it lasts that long, but at our house, it's gone way before that. A great way to package the topping is in half-pint canning jars, the fancy ones. They fit just about anywhere in the frig.
Ingredients:
- 4 squares (4 ounches) of Baker's Chocolate
- 1 stick of butter
- 3 cups of sugar
- ¼ teaspoon of vanilla
Instructions:
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Using a double boiler, bring the water in the bottom pot to a boil.
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Place the chocolate squares and butter in the top of the double boiler.
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When they are melted, begin to stir in the sugar.
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Add ½ cup at a time, mixing each one until well combined. (This is important to ensure the final sauce is well homogenized.)
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When all the sugar is incorporated, it will look like dark brown beach sand.
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Once all the sugar is in, add the condensed milk a little at a time.
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Again, stir until it is completely mixed in.
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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.
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Then, add the vanilla.
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Store in jars with lids in the refrigerator.
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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.
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Small amounts for single servings can be heated in a microwave.
Homemade Chocolate Sauce Ice Cream Topping
Author: Recipe Idea Shop
Ingredients
- 4 ounce squares of Baker's Chocolate
- 1 stick butter
- 3 cups of sugar
- 14 ounce can of Eagle Brand Condensed Milk
- ¼ teaspoon of vanilla
Instructions
- 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.
Nutrition (may vary depending on ingredients and amounts used)
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
- pumpkin pudding
- fresh raspberries or strawberries
- pound cake
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