hot chocolate sauce for ice-creamrating:
Not good for those people with fillings that toffee pulls out, or for people with false teeth that stick together. But children love it!
If you need to make the sauce less toffeeish (a) don't cook it once the ingredients have melted, and (b) add a knob of butter.
If you have silver spoons don't use them!!
Equal quantities of cocoa powder (NOT chocolate) and golden syrup.
Place all into a saucepan (non-stick recommended, and certaily not your best pan) and melt together. The longer it boils (within reason! 30 to 60 seconds) the more toffeeish it becomes when poured onto ice-cream.