Chocolate Sauce--Yummy!

Two words to describe this sauce: AMAZINGLY DELICIOUS!

I love going to the refrigerator and pulling out something that is homemade. Don’t you? This chocolate sauce is so easy to make and unbelievably good. Don’t get me wrong. I love Hershey’s chocolate syrup and we always have a bottle stored in the fridge, but honestly, this buttery, chocoately homemade sauce is the perfect topping when you get that hankering for a dish of ice cream. That hankering visits some more often than others. I won’t mention any names here.

This recipe calls for a double boiler. Never had a “boughten” one. Grew up watching my mom rest one pan inside another containing water. We used the same method in Home-Ec class and I still do it that way today. So….please don’t run out a purchase a double boiler for this recipe. Just sayin’.

Love having a well-stocked pantry. (Doesn’t always happen around here!) So when the “chocolate bug” hits, I’m prepared. In this case, the chocolate baking bar and evaporated milk have long shelf lives. Those are 2 items that should always be in the pantry for baking and cooking. I load up on butter whenever it is on sale–sometimes sticking packages in the freezer for times such as this. Vanilla–that mysterious liquid flavoring that comes from far away….well….just have to have it. Do have to wonder how long American cooks have had it on their pantry shelf.

Honestly though, if you enjoy creating in your kitchen, it’s always such a good feeling when reading a recipe to know you have the “basics” on hand. For rural people, it takes a chunk of time to run to town for one or two items.

One pan inside another filled with approximately 1-2″ of water. Temp: Medium low.

I enjoy making these kinds of recipes when I’m having to be in the kitchen anyway…..to prepare a meal, or clean up a meal….or baking. The water simmering in the pan lets me know that melting is happening.

This chocolate sauce may be served warm, room temperature or cold.

Another must to have on hand: ice cream!

Chocolate Sauce--Yummy!

Author: Denise (adapted from "Cooking with Grace")

Recipe type: dessert

Cuisine: American, European

Prep time: 2 mins

Cook time: 10 mins

Total time: 12 mins

Serves: 1½ C

Quick and delicious topping for whatever you wish to drizzle it on.

Ingredients

½ stick butter, cut up
2 squares semi-sweet baking chocolate
1½ C sugar
1 t. vanilla (Mexican vanilla works grand)
¾ C evaporated milk

Instructions

Melt butter and chocolate in double boiler.
Slowly stir in sugar; add vanilla. Stir until sugar is completely dissolved.
Add vanilla, stirring until smooth.
Tip: Double the recipe if you're wanting to make gifts, or if you cannot leave this sauce alone.
Store in refrigerator for 2 weeks. (I personally think it can be stored much longer than this.)

Have a great day, TGA friends!