When we were kids, Mom used to make a chocolate sauce for ice cream. I couldn’t remember the recipe so I poked around the web for a bit, found a recipe at https://barefeetinthekitchen.com. Of course I modified it (butter!).
- 1C granulated sugar
- 1/2 C cocoa powder ( I used Droste)
- Pinch of salt
- 1/2 C cold water
- 1T vanilla extract
- 1T butter
Combine the sugar, cocoa and salt in a small saucepan. Whisk the dry ingredients until all lumps break up. Sift if you lean toward fussy. Stir in the cold water and mix well before applying heat.
Gentle bring to a boil, then simmer for five minutes.
Let cool for a few minutes, then stir in butter and vanilla.
Great over ice cream.
Yield is about two cups, and if you have leftovers, it can be stored in the refrigerator for up to two weeks.
I made a second batch with half of the sugar replaced with corn syrup (just Karo light), hoping to avoid cold crystallization of the sugar. I’ll report back, perhaps with a modified or alternate recipe.