| Recipe: |
(makes about 1½ cups)
1 c. sugar
½ c. unsweetened cocoa powder
1 c. cream
1 t. vanilla extract
Mix sugar and cocoa in a 2 qt. saucepan. Mix in cream. Put over medium heat on stove. Heat (slowly), stirring constantly, to a boil. Boil 1 minute. Remove from heat and allow to cool. When (mostly) cool, stir in vanilla.
Store in a glass jar in refrigerator. May be microwaved to heat/thin for use.
I tried making it once with half sugar/half Splenda... it tasted ok, but the color was off (lighter/more opaque) and it spoiled sooner. If you want to cut carbs, better to just use 2/3 c. sugar and no Splenda.
** Gin Niehage was a young lady in my home church when I was a kid -- she always brought this fabulous sauce when there was homemade ice cream at church. |
