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Nellie's "Regal" Sundae Sauce

Updated: Jun 19, 2018

I have to admit that I don't typically use chocolate sauce on my ice cream. You know the stuff that comes in the brown squeeze bottle that we all know from making chocolate milk? It was either the after-taste or the consistency that I wasn't too fond of. However, I've been in love with everything I've cooked from my great- great-grandmother's journal. And the fact that this recipe had the word "regal" in it made me even more curious to test it out. Plus, who doesn't want a sundae on Sunday? It was a super simple recipe to make and the end result...pure, smooth, creamy, delicious chocolate sauce. This is the stuff chocolate dreams are made of. Not overly sweet, has a smooth consistency, and a lovely deep chocolate brown color. A chocolate sauce fit for a king!


  • ¾ cup sugar

  • 1/3 cup unsweetened cocoa

  • 3 Tablespoons cornstarch

  • ½ cup water

  • ¼ cup light corn syrup

  • ¼ cup unsalted butter

  • 1 teaspoon vanilla


Combine sugar, cocoa and cornstarch in a heavy 1-quart saucepan. Add water and corn syrup; whisk to blend. Cook over medium heat, stirring constantly. Add butter and vanilla and continue to whisk. Whisk gently until you feel the sauce start to thicken. Then remove from heat and let sit. Allow to cool just slightly before drizzling over your favorite dessert - like our brown sugar ice cream.

NOTE: This amazing chocolate sauce can be refrigerated for later use. Just reheat in saucepan over low heat before serving.

Serving size: 1 ½ cups sauce.

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