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Chocolate Syrup
I love this recipe! It's so easy, although it does take forever to boil on low heat - I eventually turned the heat up to medium. It is rather thin when warm, but when refrigerated it's a bit thicker (still not as thick as a hot fudge sauce, though). I made this to use in my chocolate intrigue cake, and used the leftovers to top vanilla ice cream. So much better than Hershey's syrup (which I had to boycott, since it now contains high fructose corn syrup).
3 users found this review helpful
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Reviewed On:
Jul. 30, 2011
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