[Update my dinner status], I'm making this tonight.
3 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 50 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
Mix the Sugar and Evaporated milk together in a 2 quart heavy sauce pan until smooth.
Add the 2 Chocolate Squares and heat over MEDIUM heat. (I find that if you chop the squares into small pieces, it will melt in faster.)
Cook for 15 to 20 minutes stirring occasionally. The longer you cook it the thicker it will get. Be careful not to cook it to long or you run the risk of burning it.
Remove from heat and add the Vanilla.
Here is where you need to BEAT IT smooth. I use a small electric hand mixer. (The kind that you have for mixing drinks is perfect for this, but you can use a regular hand mixer if you wish.) It may take a while, but mix the sauce until it is smooth, with no stringing or separation of chocolate and milk.
Store in a glass mason jar or any other air tight container that is microwavable. Keep unused portions in the refrigerator.
Reheat in microwave on high for a few seconds.
Stove top reheat method: Place uncovered glass jar with sauce in it in a 2 quart sauce pan. Add about 2 inches of water to the pan. Heat over medium heat until sauce is at the desired temperature. Use pot holders to remove jar from pan and place on hot plate. Using a tablespoon or similar type utensil, spoon the sauce over your ice cream.
Enjoy!
