Ingredients
14 cup evaporated milk or 14 cup half-and-half or 14 cup whipping cream
14 cup sugar
14 cup chocolate chips
1 dash salt
12 teaspoon vanilla extract
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
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combine evaporated milk, or half and half, or whipping cream with sugar, chocolate chips and salt in small sauce pan. bring to boil over medium, stirring constantly. cook 1 to 2 minutes until sauce is thickened and smooth. stir in vanilla. cool slightly before serving. cooled sauce can be refrigerated. to reheat, add a small amount of water, simmer gently, stirring constantly until smooth. *milk chocolate sauce*. for a lighter body and flavor, double the amount of liquid. *hot chocolate*. for quick hot chocolate, blend 2 tablespoons of sauce with 3/4 cuphot milk.