- 6 squares (1 ounce each) unsweetened chocolate
- 3 tablespoons butter (no substitutes), cubed
- 2 cups sugar
- 1 can (12 ounces) evaporated milk
- Ice cream
- In a heavy saucepan over low heat of double boiler over simmering water, melt the chocolate. Add butter; cook and stir until melted. 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.
Reviews forChocolate Ice Cream Syrup
"This is a really good alternative to store bought-my husband and boys really enjoyed it! I made it in a saucepan and it came out almost fudgy pudding like-it looks a lot thinner in the photo than it actually turned out."