Rich, luscious Chocolate Sauce recipe from scratch that’s perfect for ice cream sundaes, cheesecakes, cakes, chocolate milk and hot chocolate.
My husband’s favorite dessert is ice cream so for his birthday we had ice cream sundaes. I made caramel syrup, peanut butter sauce, and chocolate sauce. They were all delicious so I decided to share them.
How To Make Chocolate Sauce From Scratch
Put the granulated sugar, cocoa powder, and salt into a saucepan and stir to combine. Mixing these ingredients beforehand disperses the cocoa powder throughout the sugar and helps to prevent clumps in the sauce.
Add the milk, butter, and corn syrup.
Bring to a boil over medium heat stirring often.
Turn heat to low and cook for 1-2 minutes, stirring constantly, until the sugar is dissolved.
Remove from heat and stir in vanilla.
Allow the chocolate sauce to cool for a bit in the saucepan and then transfer to a mason jar to cool to room temperature.
Attach a label to the mason jar, add the cover, and store the chocolate sauce in the fridge.
Want to use my free printable label? You can download the PDF here: Chocolate Sauce Label
The hot fudge sauce will thicken as it cools. Warm it up in a microwave-safe container before serving.
How long does chocolate sauce last?
Chocolate sauce will last up to a week in an airtight container stored in the refrigerator. Or store in the freezer for up to three months.
For my husband’s birthday party, I put the chocolate sauce, peanut butter sauce, and caramel syrup on a large tray. I also added little containers of sundae toppings to the tray so everyone could choose their favorites. We had several flavors of ice cream to choose from and of course, whipped cream to put on top.
Ways To Use Chocolate Sauce
Besides eating chocolate sauce by the spoonful, it is most often used as an ice cream topping. But here are many other ways to use it. Mix two-three tablespoons into a cup of cold milk to make chocolate milk. To make hot chocolate, heat one cup of milk and stir in two-three tablespoons of chocolate sauce. Here are some additional ways to use it as a topping:
- chocolate cheesecake
- fresh fruit
- bread pudding
- peanut butter pie
- ice cream cake
- s’mores cake
- shave ice
- milkshake
- pancakes
- waffles
Want more recipes for sauces and syrups? Try these next:
- Cinnamon Buttermilk Caramel Syrup: The cinnamon and nutmeg give this outstanding caramel recipe an added touch of fall.
- This easy Strawberry Sauce recipe can be made with fresh or frozen strawberries. Pour over pancakes, waffles, or ice cream.
- Blueberry Sauce is easy to make and so delicious on everything from ice cream to pancakes. You can use fresh or frozen blueberries.
- Delicious Caramel Syrup recipe that you’ll want to eat by the spoonful. It’s perfect for ice cream sundaes, apple slices, and coffee drinks.
Chocolate Sauce
Equipment
- Epicurean Kitchen Series Utensils, Medium Spoon, Natural
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder
- ¼ teaspoon salt
- ½ cup milk
- ½ cup butter sliced
- 2 tablespoon corn syrup
- 2 teaspoon vanilla
Instructions
- Whisk the granulated sugar, cocoa powder, and salt in a saucepan until combined.
- Add the milk, butter, and corn syrup. Bring to a boil over medium heat stirring often.
- Turn to low and boil for 1-2 minutes until the sugar is dissolved, stirring constantly.
- Remove from heat and stir in the vanilla.
- Cool slightly and transfer to a mason jar. Cool to room temperature with the lid off. Then, cover and store in the refrigerator for up to a week or in the freezer for up to three months.
- The chocolate sauce will thicken as it cools. Reheat in the microwave.
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Norma Gilbert says
Norma Gilbert