The perfect chocolate sauce for ice cream sundaes. Thick, rich, and sweet, and only a couple of ingredients.
Welcome to another edition of Alicia’s Favorite Family Recipes. This one’s been in the family for decades and it will forever remind me of my childhood. This and buttermilk sheet cake.
It was always a treat when my Mom would whip up a batch of my great aunt Sally’s famous chocolate sauce. I’m still notorious for sneaking spoonfuls of the leftover sauce out of the fridge. Just can’t help myself, and it arguably tastes better cold!
We don’t typically call it “caramely chocolate sauce.” We call it “Tindall family chocolate sauce.” There’s a couple of reasons why I changed it up, and I hope my family still loves me for it.
- There’s this thing called SEO (search engine optimization), and starting a recipe with “Tindall family” doesn’t exactly say, “Pick me! Pick me!” when scrolling through google.
- “Outsiders” always say that they like that it’s a little caramely. Which is a result of the sugar and evaporated milk. I want you guys to have a good idea of what a recipe might taste like before you make it, so it seemed appropriate.
- I couldn’t just call it chocolate sauce, because I have never tasted another chocolate sauce like this. IN MY LIFE.
It takes 5 ingredients to make this good stuff for your little sundae heaven. Butter, sugar, evaporated milk, unsweetened chocolate squares, and vanilla extract. You bring the first four to a rolling boil, turn down the temp to let it thicken for 5-10 minutes, and then stir in the vanilla. Turn off the heat to let it cool a little, and then pour over some good homemade style vanilla ice cream.
Side note, you know whats really hard? Taking pictures of ice cream outside in almost 90° heat. Melts a bit faster than you’d think. But on a positive note, if you stir it all together it makes a super legit milkshake. So there’s that.
- ½ cup of butter
- 2 cups sugar
- 1 can evaporate milk
- 3 unsweetened chocolate squares (Bakers brand)
- 2 tsps vanilla extract
- In a large skillet, combine melt butter, sugar, and chocolate squares together
- Stir in evaporated milk and bring to a rolling boil for a minute
- Turn heat to low and stir as it thickens for 5-10 minutes (depending on how long you're capable of waiting)
- Stir in vanilla extract and let cool slightly before pouring over ice cream