Malted Milk Chocolate Sauce
Yield: 2 cups
  • ⅔ cup heavy cream
  • ⅓ cup light corn syrup
  • ¼ cup chocolate malt Ovaltine
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon salt
  • 6 ounces good-quality milk chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  1. 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.
  2. 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.
  3. To store, cool the sauce completely and ref rigerate in an airtight container for up to 5 days. Reheat in a microwave oven or over low heat on the stovetop.
Recipe by Baked Sunday Mornings at