Chocolate Ice Cream Syrup
"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.
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts2 tablespoons: 124 calories, 4g fat (2g saturated fat), 11mg cholesterol, 36mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 1g protein.
Originally published as Chocolate Ice Cream Syrup in Quick Cooking May/June 2000
Feb 1, 2011
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.