This recipe is from Amy Dacyczyn’s book The Tightwad Gazette II, which I highly recommend. It’s good for making chocolate milk, hot chocolate or an ice cream topping. Since the publication date is 1995, I’m sure the price of Hershey’s chocolate syrup has gone up. I don’t know because I haven’t bought any for years.
It is cheaper and tastes better than commercial chocolate syrup. Just don’t overcook it. You will end up with something like fudge sauce, which is great over ice cream, but difficult to dissolve in a glass to make chocolate milk.
It doesn’t take very long to make; after it comes to a boil, you only cook it 3 minutes. It’s easy to make, our grandson almost always asks for it and if we don’t have any in the refrigerator, he loves to help his grandpa make some.
And while it’s cooking, well, that fragrance in the kitchen is like perfume.