Chocolate Sauce



  • 1-1/2 cups T-Sugars Belgian Cassonade Sugar
  • ¾ cup unsweetened cocoa
  • ¼ cup all-purpose flour
  • 1 cup water
  • 1 can (12 oz.) evaporated milk
  • 2 tbsp (1/4 stick) butter
  • 2 tsp vanilla extract


Combine T-Sugars Belgian Cassonade Sugar, cocoa and flour over medium heat. Slowly stir in water until a smooth paste forms. Stir in evaporated milk and butter, bring to a low boil and cook for 3-5 minutes. Remove from heat and whisk in vanilla. Bring to room temperature or refrigerate before serving. Mixture will thicken as it cools; thin with milk, if necessary.