Homemade Chocolate Syrup

We like making ice cream and I’m usually the only one who would like a little chocolate syrup on mine.  When I saw this really fast recipe in "Taste of Home Budget Suppers” I thought “Why not?”

It was so fast and simple to make I will be adding this to my “use all the time” cookbook.  Measure a few ingredients, microwave 4 minutes – done!  Be sure you use a 1 quart bowl (I use a Pyrex measuring cup) so it doesn’t boil over.  And it truly is “budget” – it cost 69¢ for 16 ounces at the same time Hershey's syrup was on sale for $1.59 for 16 ounces for a 56% savings.  Best of all, it uses ingredients I always keep on hand.  If you are making it for adults, try adding a ½-1 teaspoon of instant coffee to the dry ingredients, or add Kahlua when you add the butter and vanilla.            

Homemade Chocolate Syrup                      

     ½     Cup  Sugar

  1         Tablespoon  Hershey's® Cocoa

  2 ½     Teaspoons  Cornstarch

     ½     Cup  Water

  2         Teaspoons  Butter

     ½     Teaspoon  Vanilla Extract

  1         Quart  Vanilla Ice Cream

In a 1 quart microwave-safe dish, combine sugar, cocoa, cornstarch and add water until smooth.  Cover; microwave on high 4 minutes or until mixture boils, stirring twice.  Stir in butter and vanilla until blended.  Serve over ice cream.

6 Servings

2013 Cost:  26¢ for 6 ounces or 5¢ per serving

Per Serving: 85 Calories; 1g Fat (14.2% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 14mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.