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Sauce: Malted Milk Chocolate Sauce

Source of Recipe

From "Baked" by Matt Lewis and Renato Poliafito


Recipe Introduction

"This is a riff on the classic thick hot fudge sauce found in numerous soda fountains and ice cream shops throughout the United States. We added a touch of chocolate malt powder for old-fashioned toasty flavor and made the traditionally dark chocolate sauce with a handful of good-quality milk chocolate. What results is a well-balanced, smooth, rich sauce that is perfect for topping ice cream, pies, and pound cake."

List of Ingredients

â—¦ â…” cup heavy cream
â—¦ â…“ cup light corn syrup
â—¦ ¼ cup chocolate malt Ovaltine
â—¦ ¼ cup firmly packed light brown sugar
â—¦ ½ teaspoon salt
â—¦ 6 ounces good-quality milk chocolate, coarsely chopped
â—¦ 2 tablespoons unsalted butter
â—¦ 1 teaspoon pure vanilla extract


Recipe

In a large saucepan, bring the cream, corn syrup, Ovaltine, brown sugar, salt, and 4 ounces of the chocolate to a boil over medium heat. Stir until smooth and the chocolate has melted. Reduce the heat to maintain a simmer and, stirring very slowly, cook for 5 minutes.

Remove from the heat and stir in the butter, vanilla, and the remaining 2 ounces chocolate. Let the sauce cool for 5 to 10 minutes before serving.

To store, cool the sauce completely and refrigerate in an airtight container for up to 5 days. Reheat in a microwave oven or over low heat on the stovetop.

Makes 2 cups