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Mix sugar, cocoa, flour, and salt in a heavy medium sauce pan. Add 1/4 cup or so of milk and stir to a paste. Stir in remaining milk and vanilla. Stir well to remove lumps and bring to a boil over medium-high heat, stirring. As soon as sauce comes to a boil, reduce the heat to low and simmer very gently for 5 minutes, stirring often. Cool and store in the refrigerator for up to 2 weeks, covered.
Source: I got this from About.com Southern food
By Pattsy from Bremerton, WA
Combine corn syrup, sugar, and 1 cup water. Cook to soft-ball stage (236 degrees F).
Remove from heat. Add chocolate, and stir until melted. Add vanilla. Slowly add evaporated milk and mix thoroughly. Cool.
Makes 1 3/4 cups sauce.
Source: Better Homes and Gardens All-Time Favorites. A paper back book with 201 Time-Tested Recipes I received free when I purchased a large size Prell shampoo in the 1970s.
By Betty from NC
This chocolate sauce is supposed to be used for candy canes. I have never tried it on candy canes but wondered if it would work on pretzels.
Here is the sauce, plus I plan to melt a few large marshmallows in it to make a different taste.
Blend first 4 ingredients together well. Add water and butter or margarine. Cook until thick, stirring constantly. Remove from heat and add 1/2 tsp. vanilla. Serve over ice cream, etc.
By Robin from Washington, IA
Mix until smooth chocolate pudding and karo syrup. Add peanut butter. Stir in half and half and vanilla until smooth. May need to thin with a little more half and half after it sits a while.