- 2 cups sugar
- 1 cup butter, cubed
- 1/2 cup water
- 1/2 cup light corn syrup
- 4 cups (24 ounces) semisweet chocolate chips
- 1/2 cup creme de menthe
- Ice cream
- In a large saucepan, combine the sugar, butter, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes. Remove from the heat. Add chocolate chips and creme de menthe; whisk until smooth.
- Serve warm over ice cream or transfer to storage containers and refrigerate.
- To serve: Scoop out desired quantity and reheat in microwave until warmed. Yield: about 5 cups.
Originally published as Mint Chocolate Sauce in Country Woman Christmas Annual 2009, p62
Reviews for Mint Chocolate Sauce
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Reviewed Dec. 24, 2011
"It was okay, but too thick and hardenedup on ice cream; the chococolate was overwhelming. I have a better ice cream topping I like better, made with karo syrup and peanut butter that I would prefer to use."