Next up on the schedule: your ovens get a break again because we’re making malted milk chocolate sauce. Enjoy the sauce with the dessert of your choice, or make malted milkshakes! Posting date is December 15.
- 2/3 cup heavy cream
- 1/3 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
- 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.
- 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.
- 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.