Prep 5 mins
Cook 8 mins
A very smooth sauce. Keeps good in fridge. I made this one day for a treat, now it's considered a "staple". Tastes SO good!!
- 1⁄2 cup butter
- 2 ounces unsweetened chocolate
- 2 cups sugar
- 1 cup evaporated milk
- 1⁄2 cup light corn syrup
- 1 teaspoon vanilla
- In saucepan melt butter and chocolate.
- Add sugar, ev.
- milk, corn syrup, and vanilla.
- Bring to a boil.
- Boil for 1 1/2 minutes.
- Remove from heat.
- Let cool about 10 minutes.
- serve over ice cream.
Good flavor and easy to make at home. It is "Hershey syrup" runny at first but thickened up nicely in the fridge overnight as it cooled. I used it to frost some brownies after it thickened and it was wonderful. I did not have the baking squares so I used 3 tablespoons cocoa powder and 1 tbs cooking oil as a substitution. Thanks for the recipe!
Excellent! Thank you for sharing this recipe.
I made this last night to cheer up a sick daughter. Never mind the ice cream, we had this over French toast and it was sublime!