Milk Chocolate Sauce

Milk Chocolate Sauce

I used this sauce for dipping the brownie lollipops (the recipe follows). The recipe is from the famous Dorie Greenspan’s “Baking”. Although the flavor was nice and clean, I wish the sauce would be a bit thicker for this particular-dipping purpose. May be an addition of an extra ounce of chocolate could bring the consistency to what I wanted. Next time I try it I’ll post my notes.

Makes about ¾ cup

Ingredients:

  • 2 tbsp (packed) light brown sugar
  • 1/8 tsp salt
  • 2 tbsp light corn syrup
  • ¾ cup whole milk
  • 4 oz premium-quality milk chocolate, finely chopped
  • 1 tbsp unsalted butter, at room temperature
  • ½ tsp pure vanilla extract

Preparation:

Stir the sugar, salt and corn syrup together in a medium heavy-bottomed saucepan. Pour in the milk and stir to blend. Put the pan over medium heat and bring the mixture to a boil, stirring frequently. Turn the heat to medium-low and cook, still stirring, for 3 minutes.

Remove the pan from the heat, add the chocolate and stir until it is melted and the sauce is smooth. Stir in the butter and vanilla.

Pour the sauce into a clean jar. Cool to room temperature, then cover and refrigerate until needed.

Can be kept for a week in the refrigerator.

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3 Responses to “Milk Chocolate Sauce”

  1. This is like the dream sauce, the most fantastic thing in the planet. Oh, I love chocolate caramel…

  2. i made chocolate sauce before. and the best way – i found out – to make it a little thicker, is to add about a tablespoon, or two, of cornflour + water combo. (just like how the chinese chefs thicken their sauces). you cant taste it in the end product and you dont have to sacrifice anymore chocolate (is there such a thing?) to thicken the sauce.

  3. This sauce is amazing!! Thank you so much for a quick, easy and foolproof recipe.

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