I make a l u s c i o u s killer chocolate sauce. People go crazy for it, so I thought I’d take my mind off the storm heading toward the island and give you the recipe! ♥ Here’s the scene of the crime:
I never thought I would find a chocolate sauce I like better than Hershey’s, but believe it or not, this recipe tops it. There’s a reason for that. There’s Hershey’s Syrup in it! You could say that’s brilliant, or you could say it’s cheating, but when you taste this sauce, you don’t care. If you did a critique like fine wine it would go something like this: “Strong flavor of dark chocolate infused with sparkling overtones of Hershey’s Syrup.” Perfect. And here comes the holidays! Timing is everything isn’t it? The recipe makes 5 cups; enough to give relish-jar-sized surprises to two girlfriends and still have a mayonnaise-jar-size left over for yourself. ♥
In a large heavy pot, over a low flame, melt butter and unsweetened dark chocolate together….I used Scharffen Berger this time, but I’ve tried them all, and they all work.
I turned the heat up to medium and added a half cup of light Karo Corn Syrup; the magic ingredient that keeps the chocolate sauce from firming up on the ice cream and rudely sticking to the back of your teeth.
Then, stir in a cup of sugar.
Now it’s time for the potent secret weapon.
♥ ♥ ♥
Two (not one, but two) delicious cans of Hershey’s Syrup are added; continue heating until the sauce is very hot; you want the sugar to be completely melted and smooth; no longer granulated (you must taste constantly for this :-)), stir occasionally, but do not boil. (Warning: You might want to blindfold yourself for this next part until you get the ingredients in the house. Oops, too late.)
And then, stop there, fill a bowl with ice cream, and pour over the sauce (more please), add walnuts if you like them, or a spoonful of our delicious Vineyard Granola; sit down and stare into space with marveling all over your face as you spoon it into your mouth. Is it good? It’s good. Better have a little more. ♥ Then a nap, the perfect thing to do while the rest of the sauce cools down.
When you wake up, retaste the chocolate. Still fabulous? OK, pour it into whatever jars you have. You can reheat the sauce in a microwave or in a water bath right in the same jar. Do you see that smooth creamy goodness? I told you, we’re not fooling around here.
To give it as a gift, you can decorate the jar with a circle of lace or fabric, or a small doily, or if you find some of those old linen coasters in an antique store, they’re perfect to cap the jars in . . . just hook them on with a rubber band and tie a piece of ribbon around them. But I have to say, if I was given a jar of this sauce with nothing on it at all I would still be thrilled! ♥
So easy; makes about 5 cups:
- 1- 8 to 9 oz. box unsweetened dark chocolate squares
- 2 sticks butter
- 1/2 c. light Karo corn Syrup
- 1 c. sugar
- 2 cans Hershey’s chocolate syrup
Melt chocolate and butter in a heavy pan. Stir in rest of ingredients. Heat until very hot, so sugar melts, stir occasionally. Allow to cool to still-pourable stage, and put into jars. Reheat in jars in microwave or a pan of water. Also wonderful over profiteroles, and with vanilla ice cream and brownies. ♥
I’ve been asked, how long will this last in the fridge…in our house, it’s an extremely short time. But I would imagine, based on the ingredients, it would last as long as a can of Hershey’s Syrup.