Chocolate Sauce

A wonderful sauce to serve with vanilla ice cream

 or over profiteroles, or for dipping strawberries

 and sliced bananas.

It's a luscious warm chocolate sauce.

Here's what you'll need; 

butter, Karo syrup, chocolate, sugar 

and a can of Hershey's syrup. 

 Melt the butter and unsweetened chocolate

 in a saucepan.

 Stir in the sugar, then 

 stir in the Hershey's syrup. 

 Add the Karo syrup. It's the secret that keeps the 

chocolate silky and from getting hard when

 poured over the ice cream.

 Heat and stir until the sugar is dissolved.

You may need to taste it here. 

Serve warm over ice cream. 

Cool a bit, then store in jars.

You can give one as a gift, 

if you can part with it. 

Better to double the recipe so you'll have

plenty to give. Just fill small jars and decorate

the tops with a scrap of fabric or doilie on the

cap...just hold on with a rubber band and tie

a piece of ribbon around it. Attach a label.

Ice cream before.

Ice cream after.

I wasn't fast enough with my camera

the first time!

Chocolate Sauce
4 oz unsweetened chocolate
1 stick butter
1/4 Karo syrup corn syrup
1/2 C sugar
1 can Hershey's chocolate syrup
Melt chocolate and butter in a saucepan.
Stir in the rest of the ingredients. Heat
until very hot until the sugar melts, stir
occasionally. Allow to cool, but still be
pourable, and put into jars. Reheat jars
in microwave or a pan of water.
about 2-1/2 cups

Enjoy!


Links: Between Naps On The Porch,

Coastal Charm, Dwellings,

My 1929 Charmer