August 14, 2012 by istealstuff
I love me some chocolate syrup. But the price for a bottle of Hershey’s(or even the store brand for that matter) is out of control. With just a few ingredients – the homemade version is budget friendly. Not that I could go without it even if it weren’t. 🙂 I looked around a bit before deciding which recipe to try out. There are so many great sites out there for recipes but the one I settled on was Food.com
The syrup is rich, smooth and chocolatey. I think it might be a bit sweet for some people but you can always reduce the amount of sugar. I will never again need to buy chocolate syrup. This stuff is seriously good. Here’s the pin for it 🙂
This is the answer to what’s wrong with vanilla ice cream and plain ol’ milk (they aren’t chocolate).
Ingredients: (Makes 3 cups)
3/4 cup cocoa (I used Hershey’s special dark but feel free to use whatever you prefer)
1 1/2 cups water
3 cups sugar(You can sub splenda if you like)
1/4 teaspoon salt (I like kosher)
1/2 teaspoon vanilla extract (I used homemade)
1. Whisk the cocoa and water in a large (learn from my mistake and do not use a small) sauce pan.
2. Put over medium-low heat until the cocoa dissolves.
3. Add sugar and whisk until completely(this is important if you don’t want grainy syrup) dissolved.
4. Bring to a boil. Let boil for about 3 minutes (mine took 5). Be watchful – it has a tendency to boil up – and if you aren’t careful – over. You can remove the pan from the heat and whisk for the volume to go down before placing it back on the heat. Or try turning the heat down. Also the longer you boil it – the thicker it will get.
5. Remove from heat and stir in salt and vanilla.
6. Let cool completely. Remove any skin from the top layer. Place in container of your choosing and refrigerate. It should keep for several months.
Serve over ice cream, use it to make chocolate milk, eat it by the spoonful. Whatever!
Water and cocoa powder
With the sugar added
Sugar is completely dissolved
The finished product!