Chocolate Sauce by Susan Branch

By á-47080

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

Details

Adapted from susanbranch.com

Preparation

Step 1

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.