Last week, my friend brought over a jar of chocolate sauce and a jar of caramel sauce that she had made. For some reason I tried the chocolate sauce first. I dipped a spoon in the cold, thick, rich sauce and licked the spoon, knowing it would be delicious because everything she makes is delicious but really . . chocolate is chocolate and I’m not a huge fan.
My mom always made chocolate fudge during the holidays and she used the recipe that was on the Hershey’s cocoa can. I’ve continued to make it but the main reason I make it is for this step:
Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water.
Oh, I love those icy cold, thick, gooey little chocolate balls! If you compare the fudge recipe and the chocolate sauce recipe, you’ll see they are very similar!
That first taste of my friend’s chocolate sauce . . *exactly* like those little balls of fudge in the ice water.
I debated whether I should tell Vince how good the sauce was. There was a good chance I could eat the whole jar without him ever knowing it was here . . especially if I kept it hidden in the fridge, but I decided to be a good wife and share it with him.
Chocolate Sauce
The first time we tried it, we heated up the sauce but it melted the ice cream so the next time, we just put cold sauce on cold ice cream and it was beyond delicious. This is probably something I will always have in my fridge!
With my friend’s permission, here’s her chocolate sauce recipe.
[yumprint-recipe id=’26’]
Joyce says
Oh my! I am going to have to try that recipe. (I am a major chocoholic…)
Kaholly says
Oh, my goodness, I’m going to make some TODAY!
Lee says
My first thought was to make some too! Might I take the liberty to add (for clarification to those who may be novices in the kitchen) that “cocoa” is the unsweetened cocoa ‘powder’ found in the bakery section at most grocers, not cocoa mix as in Nestle’s Quick.
Sherrill says
Is soft ball stage the 234 you mentioned in the fudge recipe? I don’t use candy thermometers very often.
Carol says
What type of milk does she (or you) use? I’m wondering if this will do better with whole milk. Sounds like a speciality to have on hand.
Wendy says
Judy – how much is stick of butter? We don’t have sticks in Canada – it’s a pound of butter – which is basically 2 cups.
Rebecca in SoCal says
Wendy, a stick is a quarter-pound, or 1/2 cup, so you just need 1/4 cup for this recipe!
Bev Gunn says
Would this be able to be done in a pressure cooker? I am a bit on the side of looking for easier ways to do things!
Sharon Downey says
I think I’m going to give these as Christmas gifts. I will put it in those cute small rounded jars. Thank you for sharing. She’s a terrific friend for sharing also.
Sharon Downey says
I forgot to ask. Did she share the caramel sauce also. I’m in favor of any thing that doesn’t have all the additives you find on the grocery store shelves.