Recipe by ANNETTE BROKENSHIRE
"This is a great sauce for a fresh fruit dip, but also great over ice cream. This sauce thickens more as it cools. If it's too thick you can thin it with some milk or cream to the consistency you like."
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1 1/2 cups
1 (12 fluid ounce) can
I just made this recipe and i should have went with my gut instinct.I should have used white sugar instead of brown sugar. The molasses after taste is terrible.I believe the problem with the thick consistancy is from boiling it too long.It really only needs to be boiled about 3 minutes.
I thought that this was okay. My dinner guest, however, commented that it tasted like chocolate pudding. Next time, I'll go with a sauce that has real chocolate in it.
I couldn't imagine how boiling chocolate for 5 minutes wasn't going to taste burnt, but I stirred it constantly and it doesn't. I use it for ice cream topping and the flavor is very very good, much better than the last $10.00 jar of fancy hot fudge sauce I purchased. It tastes even better after it has had time to sit in the fridge. Texture is like very thick pudding, but easy to adjust with a little milk and heating. Chocoholics - the best way to appreciate it is straight out of the container.
One word says it all AWESOME. This is the best dip for fruit that you can imagine. Easy and simple to prepare.
This recipe is a little more like pudding and less like chocolate sauce. So when it began cooling, I stirred in 1/4 cup chocolate chips and 1 tbsp of corn syrup. Brought it to a party and served it with canteloupe, strawberries and oranges. Everybody loved it!
Awesome dipping sauce, I looked at some of the recent suggestions and based on those and prior cooking projects I used 1/2 c brown sugar and 1 c white sugar I also used 2% no name evap milk and no name cocoa, I eyeballed the vanilla :)
Instead of letting the mixture come to a boil for 3 to 5 min I just let it start to boil and then turned it off cooking it enough to slightly thicken and knowing that when it cooled it would thicken a bit more. I also stirred it occasionally with a whisk until it was luke warm before I refrigerated it. It turned out perfect, no skin on top not the consistency of jello just a great dipping sauce that I would imagine goes perefect on just about anything, we used it for pecan pie drizzled on top and on a serve yourself fruit salad. This recipe is a real keeper and will never waste my money again on anything store bought. Thanks for sharing it.
I was looking for a chocolate sauce to put over my home made vanilla ice cream. THIS sauce ROCKS! I love it! I halved the recipe and omitted the butter. This one is definitely a KEEPER. Tastes delicious!
All I can say is MMMMMM! This dipping sauce is a lot like chocolate pudding. I used fat free evaporated milk and added more as needed. Without the extra milk, it has a dark chocolate taste which is much too bitter for me. I served this with strawberries, bananas, angel food cake and graham crackers. One guy said "Now this is classy!" A must for any chocoholic.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Dipping Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 225
** Calories from Fat: 55
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