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Published: Tuesday, 6/15/2010

Recipe: Sutherland Family's Chocolate Ice Cream Syrup

It wouldn't be ice cream without this Sutherland family favorite.

12 squares Baker's unsweetened dark chocolate

4 cups sugar

1 cup cocoa

2 cups hot water

1 pint light corn syrup

1 can Eagle brand milk

1 can evaporated milk

1 teaspoon vanilla

Melt chocolate squares. Combine sugar and cocoa and add to melted chocolate. Add hot water and corn syrup. Stir until all ingredients are dissolved. Cook to a rolling boil. Reduce heat to low and simmer 10 minutes. Stir in Eagle brand milk. Cool to room temperature before stirring in evaporated milk and vanilla.

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