The perfect drizzle for your ice cream-topped waffle? Our Hot Fudge Sauce. Or this somewhat lighter chocolate sauce:
1/2 cup (3 1/2 ounces, 99g) granulated sugar
1/4 cup (3/4 ounce, 21g) unsweetened cocoa powder
1/2 cup (5 1/2 ounce, 156g) light corn syrup
1/4 cup (2 ounces, 56g) half & half or evaporated milk
2 tablespoons (1 ounce, 28g) butter
1/2 teaspoon vanilla
In a small saucepan, combine sugar, cocoa powder, corn syrup and milk or half & half. Stir to blend. Cook over medium heat until mixture comes to a full boil, then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until butter melts. Cool to room temperature, then store in the refrigerator. Makes about 1 cup.
Serve warm or at room temperature; this sauce reheats easily in a glass cup in your microwave.