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!
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
Between Naps On The Porch,