For Tin Roof Sundaes, drizzle this gooey sauce over a scoop of vanilla ice cream and sprinkle with chopped peanuts. For the full effect, garnish with whipped cream and a maraschino cherry
- Portion size 250 servings
Ingredients
Method
In small saucepan over medium heat, bring cocoa, 1/2 cup (125 mL) water and corn syrup to boil, whisking constantly; boil for 2 minutes. Reduce heat to low.
Add chocolate; cook, stirring, until melted. Remove from heat; stir in vanilla.
Transfer to bowl and cover with plastic wrap. Serve warm or refrigerate until chilled. (Sauce can be refrigerated for up to 2 weeks; reheat in saucepan over low heat or in microwave at Low/10% until pourable.)
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 38 mg
- Protein 2 g
- Calories 125.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
%RDI
- Iron 12.0
- Folate 1.0
- Calcium 2.0
