Chocolate Sauce Recipe is for a delicious and creamy fudge sauce made easy, which is thin enough for ice cream and thick enough for other desserts.
It contains milk, cocoa, sugar, butter and flavoring.
Just boil on top of the stove for a few minutes and you are done.
This recipe is so delicious and easy that many years ago, my then 10 year old daughter, made it regularly.
She poured it up into half pint canning jars and sold them to family members, friends and acquaintances.
This was one of her 4-H Club projects that she excelled in.
This Chocolate Sauce Recipe is frugal, saving you money over store bought sauce.
Make as much or as little as you need at a time by halving, doubling or tripling the recipe.
Mix together the sugar, cocoa powder and salt in a saucepan.
Slowly stir milk in until all the cocoa lumps have disappeared.
Cover it with a lid.
Turn on low heat and cook the mixture until it comes to a boil, stirring it occasionally.
After it reaches a hard boil, remove the lid and start timing it.
Boil for 10 minutes.
For a thicker sauce, cook an additional 2 to 3 minutes.
Turn off the heat.
Leave the pot on the burner and drop in the butter.
Let it melt.
It will take a minute or two.
Stir in the vanilla extract and beat with a whisk for 2 to 3 minutes.
That seems to make the sauce creamier.
The Chocolate Sauce can be served hot, at room temperature or chilled in the refrigerator.
It is delicious served over Whipped Cream, ice cream, puddings like my Butterscotch Pudding and cakes.
The Chocolate Sauce is delicious drizzled over cakes or custard pies, hot or cold.
It also makes a delicious topping for eclairs, donuts and other desserts.
This Chocolate Sauce can also be used to make hot chocolate or chocolate milk.
Just stir in a few tablespoons of this yummy Chocolate Sauce according to your taste, to any dessert dish that is compatible.
Store the sauce in an airtight jar in the refrigerator.
To use as a Hot Fudge Sauce, remove the amount needed for your recipe and heat it in a microwave safe container for a minute or two.
Time it according to the amount of sauce you are heating and your microwave's capability.
This is a very good Old Fashioned Recipe.
Is there a difference in Chocolate and Cocoa?
Yes, there is, they both are made from cocoa beans and the cocoa butter is 100% fat.
The cocoa has had the fat removed while the chocolate retains the fat.
Chocolate is richer and more tasty than cocoa, but in a recipe they can taste pretty much the same, depending on what ingredients are involved.
It is interesting that long ago chocolate syrup was used as medicine and not as food.
The medicinal taste was bitter because there was no sweetener in it.
The popularity of the syrup to treat indigestion and other stomach ailments exploded in the second half of the 1800s.
I personally think that caffeine played a huge role in patients feeling better, in addition to such high ratios of sugar which was eight times the sugar to chocolate, being added to the formula of the medicinal chocolate.
In December 1896, Hersey Chocolate Company introduced bottled Chocolate Syrup for deserts... food!