This is a great basic sauce for beverages and as a dessert topping. Instructions include the microwave and stovetop versions.Microwave version: Combine in microwavable dish the cocoa, sugar and milk. Whisk smooth. Heat on high for 1 minute. Remove from microwave and add in butter and salt. Cook on high for 1 1/2 minutes more. Remove and add in vanilla. Whisk thoroughly. Place in a container with a cover. Let cool, stirring occasionally, lid off until room temperature. Chill before using. Stove top version: Combine the cocoa, sugar, and milk. Whisk over medium heat for a minute, then add in the butter and salt. Bring to a soft boil, add in the vanilla, and procede with storing as above.

Chocolate Fudge Syrup

Ingredients

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

Procedure

1. Microwave version: Combine in microwavable dish the cocoa, sugar and milk. Whisk smooth. Heat on high for 1 minute. Remove from microwave and add in butter and salt. Cook on high for 1 1/2 minutes more. Remove and add in vanilla. Whisk thoroughly. Place in a container with a cover. Let cool, stirring occasionally, lid off until room temperature. Chill before using.
2. Stove top version: Combine the cocoa, sugar, and milk. Whisk over medium heat for a minute, then add in the butter and salt. Bring to a soft boil, add in the vanilla, and procede with storing as above.

Notes

 

Content by Renee Shelton. Recipe adapted from FoodDay section, from The Oregonian, early '90s. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on September 29, 2020.