Chocolate Sauce Topping

Sorry I haven’t posted…my husband and I were at the Miami Dolphin’s annual fishing tournament weekend. I’ve been busy NOT catching fish and NOT winning a personal cooking class with Paula Deen.

Yep, the fishing was S ~L~O ~W. Eight hours on a boat and about four tiny fish to show for it.

There was a silent auction at one of the parties and one of the items being bid on was a personal cooking class with Paula.

I bid on it and was outbid by a girl who was hovering over the list giving dirty looks to anyone who she thought might bid. As I went to bid again she threatened, “Just so you know, I will bid really high. My mom really loves Paula Deen.”

I really should have been a little more aggressive dangit. I mean it’s not my mom that loves Paula, I love Paula! It makes me sick even now just thinking about it.

Anyway, I was really excited to make this Cake Batter ice cream but was disappointed when it ended up tasting only like vanilla. Thank goodness I made this Chocolate Sauce which saved it.

This Chocolate Sauce recipe was emailed to me by one of my husband’s friends that he grew up with, Andria.

She said I had to have this recipe and I’m so grateful she gave it to me. She likes to use it in crepes or for dipping strawberries.

I used it to top our ice cream here and then for an Eclair Cake just the other day. It’s great by the spoonful too.

Did I mention that my husband can’t stand the taste of Hershey’s chocolate syrup? So this will be replacing it with this sauce in any dish I make from now on…

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Chocolate Sauce Topping

This Chocolate Sauce recipe was emailed to me by one of my husband's friends that he grew up with, Andria. She said I had to have this recipe and I'm so grateful she gave it to me. She likes to use it in crepes or for dipping strawberries.

Course Dessert

Cuisine American

Keyword homemade chocolate syrup, homemade cocoalte syrup recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1 cup sauce

Author Christy Denney

Ingredients

• 1/4 cup cocoa
• 1 cup granulated sugar
• 3/4 cup evaporated milk
• 1/4 cup butter
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla

Instructions

• Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
• Makes around 1 cup of sauce.

Notes

Source: Andria McQueen

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