A local ice cream stand used to serve chocolate dipped ice cream with a topping that hardened but was softer and more flavorful than what most places use. Unfortunately, they recently switched to the same crackly topping that everyone else has, so I decided to find a recipe to make my own. I suspected butter was the key, and it was! I wish I'd thought to make this sooner--cheaper and more convenient than going out. Now that I can make this any time I want it, my figure may never be the same again...
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A local ice cream stand used to serve chocolate dipped ice cream with a topping that hardened...