This recipe booklet from Hershey Chocolate Syrup has no date marked but I believe this was published in the 1930s or earlier and is part of my personal collection. Each of the pages from this vintage cookbook are filed in the 55 Recipes For Hershey’s Syrup Category. You can read the page typed below or click on the picture to view a larger scanned copy.
Chocolate Caramel Sauce
1 cupful brown sugar . . . 3 tablespoonfuls water . . . 1 tablespoonful butter . . . 4 tablespoonfuls HERSHEY’S Syrup . . . 1 teaspoonful cornstarch . . . 1 cupful boiling water . . . 1/2 teaspoonful vanilla . . . dash of salt.
Cook the sugar and salt with 3 tablespoonfuls of water to a light caramel brown, add Hershey’s Syrup, then the butter and cornstarch mixed to a paste, the boiling water and the vanilla. Cook over boiling water till thick. Serve with cottage pudding or any hot dessert. This sauce is very nice with ice cream.
Hot Chocolate Nut Sauce
Heat Hershey’s Syrup–2 tablespoons for one serving. Break in nut-meats and pour over ice cream or cake.
Chocolate Hard Sauce
2 tablespoonfuls HERSHEY’S Syrup . . . 2 tablespoonfuls butter . . . confectioners’ sugar (for a darker sauce use brown sugar) . . . 1/2 teaspoonful vanilla . . . dash of salt.
Cream the butter well, adding Hershey’s Syrup gradually. When well blended, begin stirring in the sugar, working in a sufficient quantity to make of the desired consistency. Add the salt and flavor with vanilla. Set in a cool place till served.
Chocolate Whipped Cream
1 cupful heavy cream . . . 2 tablespoonfuls HERSHEY’S Syrup.
Chill the cream thoroughly and whip with a rotary egg beater until stiff enough to stand alone. Then gradually fold in Hershey’s Syrup. Use as a sauce on sponge cake or any light, delicate dessert. No sugar is required, as Hershey’s Syrup will sweeten the cream sufficiently.
Chocolate Marshmallow Nut Sauce
Stir 2 tablespoons Hershey’s Syrup with 1 tablespoon marshmallow cream, 1/4 teaspoon vanilla, and so many fresh pecan meats that you must spoon it onto the little cakes in a plate.
1/2 cupful milk . . . 2 tablespoonfuls HERSHEY’S Syrup . . . 1/2 cupful confectioners’ sugar . . . 1 teaspoonful vanilla.
Heat the milk to boiling in a double boiler, add Hershey’s Syrup, sugar and vanilla. Cook over hot water 10 to 15 minutes, stirring frequently. Serve hot on rice or bread pudding or cold on ice cream.
Chocolate Nut Sauce
Break 1/2 cake Hershey’s Chocolate Almond Bar into 2 tablespoons Hershey’s Syrup. Spoon onto ice cream, pudding or cake.