Reviewer:

Reviewed: Mar. 20, 2012

Good recipe - I ran out of Hershey's syrup and whipped this up. Quick and easy and my 4 grandchildren said it's better than Hershey's!

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1 user found this review helpful

Reviewer:

rigdond

Reviewed: Mar. 13, 2012

This is absolutely delicious! I followed others' suggestions to reduce water to 1 cup and incorporate sugar and water first, bring to simmer and then reduce a bit, whisking in the cocoa powder, salt and finally vanilla. I ALSO added cinnamon since I am serving at a Tex Mex themed dinner and wanted that special something. Put in the freezer for about 1 hour to flash chill, and it thickened right up. Will never buy Hershey's syrup again...so easy and good!

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4 users found this review helpful

Reviewer:

Rachel

Cooking Level: Expert

Reviewed: Feb. 28, 2012

Very good! A lot of people suggest using corn syrup in place of some of the sugar to help chocolate sauce thicken - I suggest using agave nectar as a better alternative. I just made this using 1/2 c. granulated sugar and the rest agave. I added only about 1 T. water and I forgot the salt (although I would have added it had I remembered). This turned out wonderfully thick and much closer to the actual store bought syrup, but not loaded with all the extra stuff they put in there. Next time I will try eliminating all sugar and using only agave. I have no doubts that it will work even better! (Note: agave is sweeter than sugar so either increase the amount of cocoa powder or reduce the amount of agave to compensate).

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4 users found this review helpful

Reviewer:

For King and Prince

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

Delicious! It is so easy! I will never buy chocolate syrup from the store ever agian!

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3 users found this review helpful

Reviewer:

LUCKYLADYBUG78

Reviewed: Jan. 31, 2012

AMAZING!!!! I will never buy chocolate syrup again!!

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2 users found this review helpful

Reviewer:

AlyCooks

Reviewed: Jan. 28, 2012

This was good, but I think in the future I will stick to recipes that require melted chocolate rather than powder. Even after dissolving and simmering, the syrup has a bit of a grainy texture. I was looking for something a little smoother and richer for use in mochas and other coffee drinks.

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Reviewer:

sarah

Reviewed: Jan. 2, 2012

I tried this recipe on New Year's Eve last minute to go along with the Flourless Chocolate Cake II Recipe. The sauce is wonderful, everyone loved it and I have been using it to drown my ice cream in. I am a real chocoholic and this sauce is just perfect. I followed the recipe exactly and it thickened just like it said, it just takes some time of continous whisking / stirring (10 mins). Highly recommend this sauce. It is so easy to make. Thank you!

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Reviewer:

AngieM

Reviewed: Dec. 13, 2011

I made this the first time using 1 cup sugar and 1/2 cup Splenda; it was excellent both on ice cream and in warm milk. Then I tried all Splenda; my mother actually prefers that version in her warm milk, although on ice cream it hardens to chocolate pieces. I refrigerate the syrup, so the Splenda version thickened as much as the sugar version. My brother has already asked for the recipe.

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Reviewer:

svg1

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Dec. 8, 2011

Technology has made me lazy, so I didn't cook this on the stove. I whisked all the ingredients together in a 4-cup Pyrex bowl, microwaved it for about 3 minutes, whisked again, microwaved for another two minutes, and took it out and whisked again. The end product was thin just as everybody else said. But when I poured it into bottles, the leftover liquid in the Pyrex bowl cooled off and thickened up just fine. The only drawback to this recipe was that it made me feel like an idiot for buying Hershey's for $3...and Torani for$6.

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8 users found this review helpful