☰
Public Domain Recipes
cegoh (Pixabay License).

Chocolate Sauce

Yield: 7 1/2 cups, 50 servings

Ingredients

Directions

  1. Melt chocolate over hot water.
  2. Add water slowly, stirring until smooth.
  3. Add sugar and syrup.
  4. Boil to 234f (very soft ball when tested in cold water).
  5. Remove from heat, add milk and vanilla.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Sauce, Dessert

Measure: avoirdupois

Ingredient: bitter chocolate, water, sugar, evaporated milk, vanilla

Equipment: measuring cups, measuring spoons, pot

See Also

Chocolate Cake

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert • avoirdupois • flour, baking powder, baking soda, salt, shortening, vanilla, sugar, egg, bitter chocolate, evaporated milk, water • oven, egg beater, cake pan, measuring spoons, measuring cups

Chocolate Cream Pie

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert • avoirdupois • bitter chocolate, sugar, flour, salt, water, evaporated milk, egg yolk, vanilla • measuring cups, measuring spoons, oven, egg beater

Baked Custard II

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert • avoirdupois • egg, sugar, salt, evaporated milk, water, vanilla, nutmeg • measuring cups, measuring spoons

Bread Pudding

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert, Bread • avoirdupois • evaporated milk, water, bread, sugar, butter, egg, salt, vanilla, nutmeg, raisin • knife, measuring cups, measuring spoons, baking pan

Caramel Charlotte Russe

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert • avoirdupois • gelatin, water, sugar, salt, evaporated milk, vanilla • measuring cups, measuring spoons, saucepan, egg beater, refrigerator