Chocolate Dipping Sauce Recipe

3 Jars Hershey's hot fudge sauce
2 Bottles Hershey's syrup (the kind for making chocolate milk)
Mix all in crock pot and keep warm as long as you need it.
Good for parties, for dipping fruit and pound cake. 
 
Chocolate Mint Sauce

3 oz Unsweetened chocolate (3 sq)
1/4 c Water
1 c Sugar
1/2 c Light corn syrup
1/8 ts Salt
2/3 c Light cream or
2/3 c Undiluted evaporated milk
1/8 ts Peppermint extract
Place chocolate and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 45 seconds or until chocolate is melted. Stir to blend chocolate and water. Add sugar, corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or until a candy thermometer reaches 240 degrees F. (If a candy thermometer is not available, drop a small amount of the mixture into very cold water. The mixture should form a soft ball which flattens when removed from the water. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.) Stir every minute. Gradually blend in cream and flavoring. Makes 2 cups 
 
Chocolate Sauce

1 c Cocoa powder
3/4 c Granulated sugar
3/4 c Water
1/2 c Corn syrup
1 t Vanilla
In small saucepan, combine cocoa and sugar. Stir in water and corn syrup. Place over medium heat; bring to the boil. Boil 2 minutes, stirring constantly. Remove from heat, stir in vanilla and allow to cool completely. Sauce will thicken when it cools. 
 

Chocolate Sauce Diabetic

1 tb Butter
2 tb Cocoa
1 tb Cornstarch
1 c Skim milk
1/2 ts Vanilla
Artificial sweetener to equal 1/3 cup sugar
Mix all ingredients until well blended in suacepan. Cook over medium heat stirring constantly until slightly thickened. Remove from heat and set pan in ice water and stirl until completely cold. Sauce thickens as it cools. If not cooled over ice, the chocolate sauce will get a pudding-like skin and be rubbery. 
 
Dark Chocolate Sauce
 
1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopped
3 oz Unsweetened chocolate, chopped
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste
In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups.