Prep 5 mins
Cook 10 mins
- 1⁄2 cup cocoa
- 1 cup sugar
- 1 cup light corn syrup
- 1⁄2 cup condensed milk
- 2 tablespoons butter
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- Combine everything, except vanilla, in a saucepan.
- Bring to a boil and allow to boil for 5 minutes Remove from heat and stir in vanilla.
I tried this per the recipe the first time, but it came out like caramel. The second time I substituted part of the condensed milk with regular milk and used confectioner's sugar instead of regular sugar. It came out great! Thanks so much!
I really enjoyed the taste of this while it was warm and it came out silky smooth, but as soon as it hit the ice cream it turned into chocolate caramel and was hard to eat. I used sweetened condensed milk in it. I just checked other recipes here and I've found sweetened as well as evaporated in recipes so I'm going to try the condensed next time. It was a very simple recipe to make and also a nice amount. The firm caramel I might use for some brownies so it definitely won't go to waste.
I made this recipe because it uses cocoa instead of chocolate. I wasn't sure if "condensed milk" meant evaporated milk or sweetened condensed milk, but since KatieLynn had success substituting heavy cream, I went ahead and used evaporated milk since I had a partially used can open already. There also wasn't much direction regarding cooking temperature, so I played it safe -- I started on medium-high heat and stirred constantly. When the sugar was melted it began making whooshing noises as my spatula scraped the bottom of the pan, and that worried me, so I reduced the heat to medium. After it got to a rolling boil I reduced the heat to low for the 5 minutes of boiling. The sauce turned out very nice, thick and smooth -- exactly like I wanted! (I omitted the salt and used unsalted butter, to reduce the sodium for my diet.)