Total Time
10mins
Prep 5 mins
Cook 5 mins

I found this recipe in Betty Crocker's New Christmas Cookbook. It makes about 3 cups of sauce, which can be stored tightly covered in the refrigerator for up to a month.

Ingredients Nutrition

Directions

  1. Place milk, chocolate chips and sugar in a medium saucepan.
  2. Heat to boiling over medium heat, stirring constantly.
  3. Remove from heat, and stir in butter and vanilla (sauce will thicken while it is cooling).
  4. Serve warm over ice cream.
Most Helpful

5 5

Awesome, and easy! I used fat free evaporated milk because that was what I had on hand, and threw in a handful of mini marshmallows, as someone else suggested to thicken it up a little, although I don't know that I would have needed that. It thickened fine as it cooled.

5 5

Chose this recipe because I needed something fast and I had all the ingredients. Yummy. I also added a pinch of salt. It seemed a little bitter - probably due to my chocolate chips - so I stirred in a few mini-marshmellows before I added the butter & vanilla. It added a little sweetness and helped thicken the sauce.

5 5

very tasty, easy sauce. I used 1/3 c. sugar, and 18% cream. After tasting the sauce, I thought something might be missing, and strange as it may sound, I added 1/4 tsp. salt. To me, that made it perfect! Thanks for a great recipe.