Hershey Chocolate Syrup

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What a smooth, creamy and delicious homemade Hershey Chocolate Syrup this turned out to be. The recipe is from a Hershey Cookbook I bought years ago. This is a thick syrup and it is very good. We put it on ice cream but I will be putting it in my coffee too! Use it just like any chocolate syrup!

 

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Ingredients

 

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In a heavy medium saucepan, combine

the chocolate, butter, cocoa, sugar,

water and corn syrup.

 

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Whisk the mixture together over

medium-high heat until

the chocolate and butter are melted

and the sugar is dissolved.

 

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When the sauce just comes to a boil,

reduce the heat to a low boil and cook

for 8-10 minutes stirring frequently.

 

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 Remove from the heat, add the

vanilla and stir to combine.

 

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The sauce will thicken as it cools.

If it is too thick you can thin it

with a little water if you wish.

Serve over ice cream or however you

want to use it. Store unused chocolate

syrup covered in the refrigerator.

 

Hershey Chocolate Syrup

http://www.InDianesKitchen.com

3CAFA142-D174-4661-9D7F-14E43D6C4754

 

 

 

 

Ingredients

  • 4 ounces semi-sweet chocolate, coarsely chopped
  • 5 Tbl butter
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 3/4 cup water
  • 1/4 cup light corn syrup
  • 2 tsp vanilla extract

Directions

  1. In a heavy medium saucepan, combine all of the ingredients except for the vanilla.
  2. Whisk over medium-high heat until the chocolate and butter melts and the sugar dissolves.
  3. When the sauce just comes to a boil, reduce the heat to a low boil for 8-10 minutes.
  4. Remove from the heat and stir in the vanilla.
  5. Let cool, syrup will thicken as it cools. If it is too thick just add a little water.
  6. Store unused chocolate syrup covered in the refrigerator.

http://www.InDianesKitchen.com

 

 

 

 

Categories: Dips, Ice Cream

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