This chocolate sauce is great over the cake as well as on top of ice cream and fruit, so if you have some left over, just refrigerate it until another use presents itself.
| PREP: 5 minutes | COOK: 5 minutes | COOL: none |
¾ cup sugar
½ cup evaporated milk, plus more as needed
2 tablespoons salted butter
2 tablespoons light corn syrup
Pinch of sea salt
½ cup milk chocolate chips
1. In a saucepan, combine the sugar, evaporated milk, butter, corn syrup, and salt and cook over medium heat, stirring constantly, until the sugar is melted. Add the chocolate chips and stir until melted. Remove from the heat and use at once or set aside until needed. (The sauce can be stored in the refrigerator for up to 1 week.)
2. Gently reheat in a saucepan over low heat if necessary. Serve warm.
Makes about 2 cups