Bittersweet Chocolate Sauce (Cooking Light Annual Recipes 2004 - Cooking Light)

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Light corn syrup gives this sauce a silky-smooth texture. Because corn syrup is about half as sweet as granulated sugar, it's necessary to add a little of the latter to prevent the sauce from becoming to bitter. Although thin when taken off the stove, the sauce thicken as it chills. Store it in an airtight container in the refrigerator up to 2 weeks.
== Ingredients ==
* 1 cup light colored corn syrup
* 3/4 cup Dutch process cocoa
* 1/2 cup water
* 1/4 cup granulated sugar
* 1/4 cup evaporated fat-free milk
* 1/8 teaspoon salt
* 2 teaspoons vanilla extract
== Directions ==
# Combine first 6 ingredients in a small saucepan, stirring with a whisk until blended.
# Bring to a simmer over medium heat.
# Reduce heat; simmer 6 minutes, stirring occasionally. 
# Remove from heat; stir in vanilla.
# Cover and chill.
Yield: 2 1/4 cups (serving size: 2 tablespoons)
Category:American Recipes
Category:Healthy Recipes
Category:Sauce Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Chocolate Recipes
Category:Corn syrup Recipes
Category:Cocoa Recipes
Category:Water Recipes
Category:Granulated sugar Recipes
Category:Sugar Recipes
Category:Evaporated milk Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Salt Recipes
Category:Vanilla extract Recipes
Category:Vanilla Recipes