I swear, this will be my last post about chocolate sauces for a very long time. But, I just couldn’t let this go. I owe it to you all, loyal chocolate-loving readers.
Over the weekend, my grandmother’s Chocolate Chewy Sauce recipe was finally found. For dinner at my Dad’s house Friday night, we made up a batch with her recipe. We felt it our duty. It was an act of research. All in the name of science and foodology. Science served up over locally-made peanut butter ice cream.
Mom, I’m sorry. Meemu’s sauce recipe is not only superior, but I might be bold enough to say extremely superior. I grew up on your recipe, so I can only think that something has somehow failed in translation from my kitchen to yours. I blame myself.
However, in the meantime, I feel it my duty to share this recipe, awarded Grand Champion among all those involved, by a talented, highly-experienced panel of judges.
Some notes before I begin….
I did not melt the chocolate in a double-boiler as the recipe suggests. I do however highly recommend you make the sauce in a heavy-bottomed saucepan. Otherwise, during the boiling, you really run the risk of burning or over-boiling the sauce. We don’t want that to happen. The recipe calls for vanilla. I do not add it per a little note at the bottom of the recipe that says “no vanilla”. I remember now, that my grandmother did not like vanilla. So feel free to add if you wish.
MPM’s Chocolate Chewy Sauce
In double boiler melt 4 ounces unsweetened chocolate. Add 2 tablespoons of butter. ( I add these at the same time.) Stir and blend well. Add 2/3 cup boiling water.
Stir well and add 2 cups of sugar and 4 tablespoons of light corn syrup.
Boil readily for 8 minutes, without stirring (Don’t do it! You’ll want to, but don’t do it!) over direct heat. Remove from heat. *Just before serviing add 1 teaspoon vanilla.
*Original recipe is edited and says, “no vanilla”.
Enjoy, my friends. Next week I’ll share my recipe for a really great veggie tray, I swear. 🙂