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.
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|Serving Size: 1 Serving (801g)|
|Recipe Makes: 2|
|Calories from Fat: 280 (10%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49.3mg||15 %|
|Sodium 191mg||7 %|
|Potassium 684.4mg||18 %|
|Total Carbohydrate 623.9g||184 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 619.3g|
|Protein 13.5g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2743
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