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 semisweet chocolate, coarsley 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

In a heavy medium saucepan, combine all of the ingredients except for the vanilla.

Whisk over medium-high heat until the chocolate and butter melts and the sugar dissolves.

When the sauce just comes to a boil, reduce the heat to a low boil for 8-10 minutes.

Remove from the heat and stir in the vanilla.

Let cool, syrup will thicken as it cools.

Store unused chocolate syrup covered in the refrigerator.

http://www.InDianesKitchen.com

 

 

 

 

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Categories: Dips, Ice Cream

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