Homemade Chocolate Syrup

I meant to post this a few weeks ago, but better late than never, right?

For a while, I have wanted to find a good chocolate syrup recipe, but the ones I’d see use honey, and I was worried they’d be too thick if I refrigerated them.  But a couple weeks ago, my friend had us over to dinner and she made homemade ice cream, homemade chocolate syrup, and homemade whipped cream.  Sooo yum!  Anyhow, when I got home, I searched for the recipe she used on-line.  I found one at penniesonaplatter.com.  I didn’t remember her using the pinch of salt, but I figured it was worth a try.  It was delicious!!!  I used a little less sugar than the original recipe (1-3/4 cups).  It is richer (to me) than store-bought syrup, and I can use less of it in my milk to make REALLY chocolaty milk (if you’ve seen my mug brownie entry, you know I take my chocolate seriously).  It is also terrific on ice cream.  I don’t think I’ll ever buy chocolate syrup again.

UPDATE 8-5-2013:  Yesterday, I wanted to make another batch, but I didn’t want to have to search my posts, so I just Googled a recipe.  The recipe said to use a small saucepan, so, not remembering how much it boils, I did.  Big mistake!  You need at least a 2-quart saucepan unless you want a big old mess on your range top.  Lesson learned and remembered for next time.  However, this recipe used even less sugar:  1-1/2 cups.  It is richer, in a dark chocolate sort of way.  So, if you like your chocolate dark, you may want to try that.