- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
1 1/2 Cup Sugar 1 Cup Water 1 Cup Cocoa 1 Teaspoon Vanilla
Mix sugar, cocoa and water. Bring to a boil and then simmer for 15 minutes. Cool and add vanilla. Good in milk, over cake or on ice cream.
Note: In my experience, simmering for 15 minutes was a bit too long and when cooled, the sauce was too thick. Remember, when you are reducing a sauce, that it will thicken considerably when cooled. If you do end up with too thick a sauce, you can thin it out with a bit of milk or half and half. (April Ferre)
Early 1900's Recipe - Calla Stacker
"This sauce makes vanilla ice cream even better!" - Calla Ferre
"This sauce is almost identical to Hershey's Chocolate Syrup!" - April Ferre"
"This sauce is almost identical to Hershey's Chocolate Syrup!" - April Ferre"