Ingredients
The following ingredients have 12 Servings
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons unsalted butter
- ½ cup light corn syrup, (or golden syrup (like Lyle’s))
- ¼ cup Dutch-Process cocoa powder
- 6 ounces good quality semi-sweet or bittersweet chocolate, (finely chopped)
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- ½ to 1 teaspoon pure peppermint extract
- 1-3 tablespoons heavy cream, (half-n-half, or milk)
Instruction
- Place the sweetened condensed milk, butter, syrup and cocoa powder in a heavy bottom medium saucepan. Heat on medium-low, stirring occasionally, until the butter is melted and the mixture is hot. Remove from the heat, add the chopped chocolate and stir until blended. Allow the mixture to rest for 1-2 minutes, then stir again or until the chocolate is completely melted and the mixture is velvety smooth. Add the vanilla extract, salt and peppermint extract. Stir until well blended. Add 1 tablespoon of cream and stir to incorporate. Add 1 or 2 more tablespoons of cream as needed for desired consistency.
- Store in a jar in the refrigerator until ready to use. This sauce will keep for 10 days.
- Rewarm in the microwave on 50% power, at 15-second intervals stirring in between. My preferred method to rewarm the sauce is to set a sealed jar of chocolate sauce in a bowl of hot tap water. It won't be overly hot but just warmed enough to drizzle.
