When our niece Erin came to visit a couple of summers ago, we made this chocolate sauce and then proceeded to drizzle it (maybe ladle is a better choice of words) over ice cream . . . almost every night for dessert!
The recipe came from Pat Berkley; she shared it with me when I interviewed her for my monthly cooking column. (Jan. 27, 2009, Abilene Refector-Chronicle)
1 stick (1/2 cup) butter
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup white corn syrup
3 cups granulated sugar
12 oz. can evaporated milk
1 teaspoon vanilla
1. In a saucepan, melt butter, cocoa, salt and corn syrup.
2. Add sugar and stir; then add evaporated milk and stir over low heat until sugar is dissolved. Note: The sauce will seem to be rather thin but thickens up in the refrigerator. If too thick to serve, warm briefly in microwave.
3. Remove from heat and add vanilla.
4. Store in refrigerator. (I warm it in the microwave before serving.)