1 cup butter
4 cups confectioners' sugar
12 oz can evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted. Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for FULL 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator. If you let the sauce cool by sitting for a minute or two, it thickens and will not melt your ice cream so much.
I liked the texture and the consistency, even after reheating it. The key is not to heat it up too hot. Just heat it enough to soften and warm it.
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