Prep 5 mins
Cook 5 mins
When I was a girl one of our neighbors used to make this sauce, and I've been making it ever since. It is nice and thick, couldn't be easier to make, and goes perfectly over vanilla ice cream.
- Mix dry ingredients together, and transfer to a saucepan.
- Whisk in the milk.
- Bring to a boil, stirring constantly until thickened.
I thought this turned out great. I did add 1 more tbls. cocoa. Great with vanilla ice cream.
Not bad, just not to my taste. I boiled it to a syrup consistency-about 5 minutes. After cooling, it was of a rather thick, syrupy consistency. I put it on ice-cream. It didn't adhere as well as I would have liked-sort of "slid off" leaving a very thin coating. If you like your sauce incredibly sweet and lightly chocolate flavoured, this is for you.
I boiled for about 5 min. since it didn't seem to "coat" the spoon. Sauce is very sugary and when poured over ice cream because almost caramel-like. Not what I was expecting, but not too bad either.