There’s always a reason to have a jar of homemade chocolate sauce in your refrigerator.
Use as a layer between a yellow cake, pour on to fresh ice cream, drizzle over a slice of cheese cake, dip apple slices in it or just eat it by the spoonful.
This is a lovely vintage recipe with a few simple variations.
I used organic, non bleached sugar. In place of cornstarch I used less tapioca starch. Corn starch may give a more pourable texture, but we can’t tolerate corn start so I’m ok with the thicker consistency tapioca starch makes. And then of course, I used real butter and not margarine.
This is very simple to make and might be a fun “learn to cook” recipe with young kids. It involves measuring, whisking and heating and it’s very difficult to mess it up.
Recipe
2/3 cup sugar
1 TBSP Cocoa Powder
1 TBSP Tapioca Starch or 2 TBSP Cornstarch
Pinch of Sea Salt
1 TBSP Butter
1 TSP Vanilla
1 Cup Water
In a small saucepan, mix in the dry ingredients, set the butter and vanilla aside.
Mix in the water and put over heat, whisking to incorporate all of the tapioca starch. Heat to a boil until the sauce becomes thick.
Once thick, turn the heat off, whisking to incorporate in the butter and vanilla.
Pour into a clean glass jar. You can use it while it’s hot or cool it and store it in the fridge for later use. It tastes delicious. Unlike the chemical fudge sauces on ice cream sundaes, this is such an easy lovely fudge sauce to make your own healthier version of hot fudge sundaes and more.
Enjoy!
Warmest Blessings,
Ashley
