"When our four children were growing up, we served this sweet chocolate sauce over hand-cranked ice cream," recalls Dorothy Mekemson of Humboldt, Iowa. "Now when we have friends over for cards, we finish the evening with sundaes made with this syrup," she notes.
- 6 ounces unsweetened chocolate, chopped
- 3 tablespoons butter, cubed
- 2 cups sugar
- 1 can (12 ounces) evaporated milk
- Ice cream
- In a microwave, melt chocolate and butter; stir until smooth. Transfer to a small saucepan. Add sugar alternately with milk, stirring constantly. Cook for 15 minutes, stirring often. Serve warm over ice cream. Refrigerate leftovers. Yield: 2-1/2 cups.
Originally published as Chocolate Ice Cream Syrup in Quick Cooking May/June 2000, p8
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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