Chocolate Sauce - Master Cookbook Recipe # 596
This homemade Chocolate Sauce is a pantry staple that puts the store-bought bottles to shame. It is incredibly rich, glossy, and made with simple ingredients you likely already have on hand. Whether you're drizzling it over a scoop of vanilla bean ice cream, dipping fresh strawberries, or stirring it into a glass of milk, this velvety sauce is pure perfection.
This is recipe #596 in Tammy’s Master Cookbook.
Ingredients
- 1 cup granulated sugar
- 1/2 cup Hershey’s cocoa powder
- 1/2 cup cold milk
- 1 Tbsp salted butter
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Whisk Dry Ingredients: In a small, dry saucepan, whisk together the sugar and cocoa powder thoroughly until all the lumps are gone.
- Mix in Liquid: Add the cold milk and salt to the pan.
- Boil: Place the pan over medium-high heat and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to a gentle simmer. Stir constantly and let it simmer for about 30 seconds.
- Finish: Remove the pan from the heat. Stir in the salted butter and vanilla extract until the butter is completely melted and the sauce is smooth.
- Cool: Pour the sauce into a glass jar. It will be quite thin at first, but don't worry,it will thicken significantly as it cools!
Notes
Tammy's Tips
Don't be tempted to simmer this for too long; that 30-second window is just right for a pourable sauce that thickens up beautifully as it hits room temperature. If you want to use it for "Hot Fudge" sundaes, just give the jar a quick 10-15 second zap in the microwave before serving. It stays delicious in the refrigerator for weeks,if it lasts that long!