Goldbrick Sundae Sauce Recipe -
Goldbrick Sundae Sauce Recipe
  • READY IN 15 mins

Goldbrick Sundae Sauce

Recipe by  

"Goldbrick sauce is a decadent, dark chocolate sauce that turns hard as soon as it hits the cold ice cream. Store in a jar in the fridge. Reheat in a pan of warm water or in the microwave."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Combine butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water. Cook and stir until melted and smooth. Remove from heat and fold in nuts. Serve warm over ice cream.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2010

How easy is THIS?! As long as you have ice cream in the freezer you're set for a spontaneous dessert, since I'm sure most home kitchens generally have these few, simple ingredients on hand. I used half and half rather than evaporated milk and a teaspoon of vanilla. I did not add the nuts, preferring just a smooth sauce. I served this over brownies and vanilla ice cream. Delicious. A very worthy use of a bag of chocolate chips!

Most Helpful Critical Review
Jul 29, 2015

As someone who grew up eating the original and loving it's delicate milky sweet flavor this was a HUGE disappointment!! Too cloyingly sweet. It didn't harden like gold brick eith.


12 Ratings

Dec 20, 2010

This would have been 5 stars if I didn't add the nuts. They overpowered the chocolate sauce. I did only 1/2 recipe and got about 4 servings, so unless you eat a lot of topping on ice-cream, it is actually double the servings suggested. I melted the chocolate chips in the microwave on high for about 1 minute stirring after 30 seconds and then stirred in the rest of the ingredients. The sauce without the nuts reminded me so much of "Magic Shell." I did try it on some ice-cream and it firmed up some slightly after about 3 minutes. But, I can't ever get magic shell to the crack stage, because I am too impatient to! I wish this would have said pecans (optional). I may try to make again, in the future without them, and report back. Defintely a very rich ice-cream topping!

Mar 02, 2007

My husband said "definitely a 5!" The ingredients are so simple but the result is rich and chocolatey and addictive. I had never thought about mixing the nuts into the sauce--DUH--great idea! I used 1/2 and 1/2 instead of evap milk and added 1 tsp vanilla. The sauce doesn't harden like a crackle topping--it firms up nicely and is delicious. This will be a repeat at our house. Thanks for sharing Susan.

Jun 09, 2010

If I could give this more than five stars, I would. This is DANGEROUS. Everyone loved this. I did take Becky's suggestion and added 1 tsp. of instant espresso powder and it was an excellent addition. Either way, this one's a keeper. NOTE: Toasting the nuts for this recipe would really take this over the edge. I could see that toasted slivered almonds would be a good addition, too.

May 29, 2007

WOW! This is GREAT! The only thing I changed was adding about 1 tsp. of instant espresso powder as the chocolate was melting - it just deepens the chocolate flavor and does not add a coffee flavor. Also, next time I will toast the pecans before adding them to the chocolate mixture. MMMMMMM!!!

Aug 12, 2009

We do love this sundae sauce! We had a banana split party and this was a huge hit... my husband wants to eat it out of the jar!! It does sort of harden a bit on your ice cream... it is amazing!!

Feb 02, 2008

This is a great base recipe for a nice velvety chocolate sauce. I did add a couple of things: 1 tsp. instant espresso powder 1 tsp. pure vanilla extract Excellent flavor! Really easy! Thanks!!


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  • Calories
  • 822 kcal
  • 41%
  • Carbohydrates
  • 58.9 g
  • 19%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 69.4 g
  • 107%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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