Imperial Sugar
Imperial Sugar

Double Chocolate Chocolate Sauce


  • 6 tablespoons unsalted butter, cut into bits
  • 3 ounces bittersweet or semisweet chocolate bits
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 + 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon best quality instant coffee
  • 1/4 teaspoon powdered cinnamon
  • 1/4 cup light corn syrup
  • 1/2 cup + 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract


      1. Melt butter and chocolate bits in heavy medium saucepan over low heat, stirring occasionally.
      2. Add sugar and mix well. 
      3. Sift cocoa, measure and sift again into saucepan.  Mix well. 
      4. Stir in instant coffee, cinnamon, and corn syrup. 
      5. Slowly and gradually whisk in cream. 
      6. Bring mixture a boil, immediately reduce heat to low and simmer for 5 minutes, stirring occasionally, scraping sauce down off sides of pan with a rubber spatula. 
      7. Remove from heat, stir in vanilla and pour into sterilized jar. 
      8. Let cool to room temperature before covering with a tightly fitting lid and storing in the refrigerator.  
      Imperial Sugar Insight

      This recipe will keep in the refrigerator for several weeks and is best when reheated using a double boiler.

      This recipe was originally published in the 1987 Vol VII No. 4 of Homemade Good News-A culinary publication from Dixie Crystals Sugar.