Chocolate Syrup

[EternalRos3]

I wanted to make a quick hot fudge/chocolate syrup for my ice cream, and I think I did something wrong. Whether it was the cooking method or ingredients, what should I change for next time?

I used equal parts hot milk, packed brown sugar, and cocoa powder.
When a teaspoon of cornstarch wasn't thickening the syrup in the microwave, I took to the stove.
I think I let the concoction boil too long - it had reduced, and was a bit thicker than I wanted, but still fine. However, when I poured it over my ice cream, it hardened slightly into clumps (instead of a delicious smooth layer of a chocolate shell) - chewy and annoying, but not unpalatable.

Where did I go wrong?

 

[Aunt Bea]

Try this recipe.

Hot Fudge Sauce - The York Daily Record

We always used a few drops of apple cider vinegar instead of the malt vinegar.

Edit: When I went back and looked at your post you mentioned a chocolate shell. If a hard chocolate shell is what you are after try this!

http://www.discusscooking.com/forums/f45/tnt-hard-shell-topping-for-ice-cream-84217.html

 

[Dawgluver]

Sounds like you "broke" the sauce. It shouldn't boil too long, otherwise it gets clumpy.

 

[Addie]

DC is a great place to start. But when in doubt, go to the experts. Like Hershey's. They always have an answer for my of my chocolate questions.

 

[EternalRos3]

Aunt Bea - I will definitely check those recipes out. Thanks!

Dawgluver - I like how you described my mishap. Definitely broken. So if I take care to watch the pot more, it should be fine next time around?

Addie - I actually never thought of that, thanks!

 

[Dawgluver]

Don't boil milk, it will clump. That may be the problem. As Addie mentioned, you might want to check out the Hershey's site.