Reviewed: Nov. 7, 2009

It is far too sweet for my tastes. Someone likened it to Hersheys syrup, and I'd have to agree. A chocolate sauce that uses cream and/or butter would be more satisfying and worth the effort.

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Lara

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Reviewed: Oct. 23, 2009

Based on other comments, I reduced the water to a half cup (for half recipe) and boiled for 5 min. This is absolutely the best chocolate sauce I have ever had and I will never buy pre-made again. Nice consistency a few minutes after you take it off the heat, and really nice the next day from the fridge. Still thinner than store-bought, but we liked it. It has such a rich chocolate flavor! And question: I thought that you couldn't boil milk because it would curdle? So I don't understand how so many reviewers are using milk successfully. Maybe I've just screwed up heating milk in the past. I always use 1% percent milk.

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Beth

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Reviewed: Oct. 16, 2009

Agree with other posters it is way too thin esp without the milk. The other thing to be mindful of is pick a good quality cocoa powder and make sure the taste compliments the dish. After using it for the desert we saved the syrup and used it to make hot chocolate that was a step above 90% of hot cocoa mixes.

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JC

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 15, 2009

I was drawn to this recipe because I needed a chocolate sauce and quick, but a few minutes into boiling it, I almost regretted my choice of this recipe. It was waaaay to thin (plus, I wanted to serve it hot and couldn't), even after using only 3/4 cup of milk instead of 1 1/4 cup water. I then proceeded to add 2 tablespoons of corn starch to try and save it. As it cooled, it became really rich and perfect in consistency (which is why it gets 3 stars- it wasn't a complete disaster). I would keep this in my fridge for a quick cold pour, but you cannot serve this one hot because it's just too thin.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Sep. 30, 2009

This recipe did not work for me. It might be because I let it boil for too long (5 minutes) as I thought that would help with the consistency issue people described. Mine got nice and thick but as it cooled, the sugar started to re-crystalize and the syrup got grainy, like there was sand in it. That wasn't even the worse problem though - it tasted bad. I woldn't ruin a good bowl of ice cream with this stuff even if it was smooth. The flavor just tasted like the cooked sugar rather than chocolate. I'm almost tempted to try it again since so many others had good results and said the taste was great.

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Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Sep. 27, 2009

A little bit of orange zest to this recipe adds an exotic twist. I added a 1/4 tsp (most people may prefer less). I drizzled this sauce over orange citrus french toast. The rich dark chocolate with the orange is exquisite.

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marissa

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Reviewed: Sep. 25, 2009

I made the mistake of not reading the reviews first - and found this to be quite runny. The taste is fantastic though, and it was super easy to make. I'll do it again, but with milk and corn syrup as suggested by others instead.

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Kicius

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Reviewed: Sep. 24, 2009

As per another review I used the one cup milk option. And 1/2 regular sugar 1/2 powdered (because I ran out of regular) and the cocoa powder. We had this over vanilla ice-cream and it was GREAT!! My daughter can't wait for the colder weather so we can use this as a base for hot chocolate with some warm milk!! Thanks for the SUPER quick recipe!!

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Sep. 4, 2009

Had a craving for chocolate syrup to go with my vanilla ice cream so of course went here to find a recipe to make my own. I followed the recipe except for using the other reviewers advice to use 1 cup milk instead of the water and it was perfect! I should have used a medium saucepan because it was hard to keep it from boiling over. I didn't realize it would bubble up so much!

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Julie

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Reviewed: Aug. 16, 2009

Found this July 11, 2009 when my husband informed me he was out of chocolate sauce for his ice cream. He loves it and said don't buy chocolate sauce again this is to so much better, I have made 3 batches in a month because we have used several different ways. Great mixed with maple syrup for pancakes. I read all the reviews and prefer the thicker sauce using less water or canned milk and adding 2 tablespoons butter at the end with vanilla.

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cplong

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Reviewed: Jul. 25, 2009

mmmm...mmm..delicious!...I have made this 2 times now...I used 1 C milk and added 1 T corn syrup, about 1/3 of my cocoa was "special dark"..it is perfect! It's wonderful over ice cream, in milk & in coffee! Super easy to make...The kids love it! So much better than store bought!

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GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jun. 26, 2009

This recipe is phenomenal. I read all the reviews about the consistency problems and went with on 1 cup of water. I panicked a little when it wasn't thickening but DON'T ALTER THE RECIPE!!! It thickens right up as it cools.just as another reviewer said. I let mine cool for a good 3 hours in the fridge and it was perfect. and I totally agree with the other reviewer that said Hershey gets no more of her money. this is a really easy recipe.

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sunshinequine

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

great taste, so easy! I used half splenda, half sugar, all ingredients in amounts stated except reduced water to 1 cup, and it really is good. also added a pinch of cinnamon. Why buy hershey's when you can make this????

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deborw

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Reviewed: Jun. 18, 2009

I used as is but I used less sugar and it came out with a rich bittersweet taste it was great. It froze well too.

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CDNCRAZYGIRL

Cooking Level: Expert

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Reviewed: Jun. 10, 2009

This recipe is a good start but it is much better when made with milk. I tried it with 1 cup of milk in place of the water like other reviews suggested and it worked well.

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RUNBECK1

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

I know this is one of the "diet be damned" things to do, but I replaced the water with whipping cream. It was the best chocolate sauce I have ever tasted. I tried making it again a few days ago and added a splash of Bailey's with the vanilla. Heavenly! I'm only giving it four stars though because without the changes it's good, but not "the Best!"

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Emily M

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Reviewed: May 26, 2009

This was a HUGE hit with my kids, who haven't really ever had anything other than berries on their vanilla ice cream. We are careful about having pure ingredients in our diet and this definitely works! I am anxious to try it in chocolate milk!

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Jodi

Cooking Level: Intermediate

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Reviewed: May 6, 2009

This sauce was amazing. I only used cocoa powder, sugar, water and a pinch of salt. I did use less water than the recipe called for and it was nice and thick. My whole family raved!

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melis108

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Reviewed: Apr. 4, 2009

Worked good in a pinch but a little runny for my taste, even after it cooled. I substituted milk for the water and only used 1 cup.

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brendajean

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Reviewed: Mar. 23, 2009

Pretty delicious. I used milk instead of the water and added some corn syrup but those were the only changes I made. Makes for delicious hot chocolate, chocolate milk and I'm planning on dipping bananas in it later. Thanks for a yummy sauce!

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