Chocolate Sauce

Easy to make and has a very rich chocolate taste but the sauce is too thin for my liking.

I’ve tried my share of these sauce recipes. This one is perfect as is for two reasons – it’s really tasty, and it keeps it’s consistency in the fridge for a long time. Wouldn’t change a thing!

I reduce the amount of sugar.

not bad but i wanted a creamier sauce

Very easy to make and delicious deep-chocolate taste. It reminds me of the Hershey’s syrup we used to buy when I was a kid – the consistency and flavor are similar. I gave 4 stars because I would like the consistency to be thicker. This is easy to double or triple if you need a lot. As is, the recipe makes about 8 ounces.

Very good just didn’t thicken up that much.

Following others’ advice, I used 1/2 c karo and 1/2 c milk + 1/4 c water. I also cut waaay back on the sugar. I used about half the amount called for in the recipe and that was sufficient for me.

Following others’ advice, I used 1/2 c karo and 1/2 c milk + 1/4 c water. I also cut waaay back on the sugar. I used about half the amount called for in the recipe and that was sufficient for me.

I also used milk instead of water. I used 2 1/2 cups of milk though. It was a little too thin, so I’m going to add less milk next time. I’m definitely going to make this again.

Good, basic chocolate sauce. As written, this is a 3 to 4 star. Make it a 5 to 6 star by listening to other reviewers. One cup milk replaces all water. A pinch of salt ups the flavor considerably. Stir in a dab of butter with the vanilla to get a velvety texture. NOTES: 1. Use a bigger pot than you think you need! It boils high! 2. This makes a lot! Well over two cups. 3. Stir all lumps out of cocoa prior to making. 4. You don’t need syrup to thicken this. That stuff is so bad for you. This is a make ahead recipe that gradually thickens as it cools. I’ll make this often. So rich! Wonderful over chocolate chip pancakes.

Excellent taste. Very easy to make. Would have given 5 stars if it was a little thicker. May use some of the variations on other reviews next time.

As with other reviewers, I used 1 cup milk vs. water and added 2 Tbsp. of light corn syrup. However, I also added 1 tsp. of instant coffee granules to deepen the flavor. What a hit — my family can’t get enough of this syrup.

It was super watery! Added 1/4 of flour and fixed!

I followed this recipe verbatim, and we really liked it. It is saucier, although it does thicken up a bit after cooling and refrigeration. I would compare the consistency of it to a slightly thinner chocolate syrup like Hershey’s. If you use that brand of cocoa powder like I did then it will definitely taste like Hershey’s. Pic is 24 hours after refrigeration. Tip: I recommend constant, gentle stirring so that it doesn’t burn on the bottom.

Strong cocoa flavor, which I love. Thickens a bit as it cools. This recipe was just what I was looking for!

Great recipe! Not too sweet, but so easy, versatile, and yummy! (Made it just as the recipe said)

Perfect sauce for desserts and ice cream!

I did as other reviews said and used milk…. I was wonderful and I now have a bowl in my fridge for an ice cream splurge!!

So nice to have a quick easy recipe. I only had time to read the last review so I did replace the water with 1 c milk. I added about 3 pats of butter. Tasted great. A few lumps but they were small& I didn’t use a wisk. Next time I would.

This was way too runny.

I made the recipe using CANDL suggestions. It’s a wonderful sauce for ice cream using ingredients that I always have on the shelf. No more Hershey’s syrup for us. This is great.