Chocolate Sauce by Susan Branch

Photo by tiana s.
Adapted from susanbranch.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from susanbranch.com

Ingredients

  • 1- 8

    to 9 oz. box unsweetened dark chocolate squares

  • 2

    sticks butter

  • 1/2

    c. light Karo corn Syrup

  • 1

    c. sugar

  • 2

    cans Hershey’s chocolate syrup

Directions

In a large heavy pot, over a low flame, melt butter and unsweetened dark chocolate together….I used Scharffen Berger this time, but I’ve tried them all, and they all work. I turned the heat up to medium and added a half cup of light Karo Corn Syrup; the magic ingredient that keeps the chocolate sauce from firming up on the ice cream and rudely sticking to the back of your teeth. Then, stir in a cup of sugar. Now it’s time for the potent secret weapon. Two (not one, but two) delicious cans of Hershey’s Syrup are added; continue heating until the sauce is very hot; you want the sugar to be completely melted and smooth; no longer granulated (you must taste constantly for this :-)), stir occasionally, but do not boil. Let completely cool before putting into jars. OK, pour it into whatever jars you have. You can reheat the sauce in a microwave or in a water bath right in the same jar.

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