Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Light corn syrup gives this sauce a silky-smooth texture. Because corn syrup is about half as sweet as granulated sugar, it's necessary to add a little of the latter to prevent the sauce from becoming to bitter. Although thin when taken off the stove, the sauce thicken as it chills. Store it in an airtight container in the refrigerator up to 2 weeks.
Ingredients[]
- 1 cup light colored corn syrup
- 3/4 cup Dutch process cocoa
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup evaporated fat-free milk
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Directions[]
- Combine first 6 ingredients in a small saucepan, stirring with a whisk until blended.
- Bring to a simmer over medium heat.
- Reduce heat; simmer 6 minutes, stirring occasionally.
- Remove from heat; stir in vanilla.
- Cover and chill.
Yield: 2 1/4 cups (serving size: 2 tablespoons)