HOMEMADE CHOCOLATE SYRUP
Perfect for making chocolate milk, drizzling on your chocolate ice-cream or other desserts, and anything else you’d wish to put chocolate syrup on.
Plus, the homemade chocolate syrup has no artificial ingredients, fillers, or additives that wreak havoc on your body!
Does it ever depress you to look at the ingredients list on the back of the products you buy? Or do you prefer not to watch because “ignorance is bliss”? It’s always disheartening when you find that even the simplest of products contain the most ridiculous of additives.
Store-bought chocolate syrup is no exception. I mean, it’s shelf-stable, and yet it has milk products in it.
What kind of stabilizers can accomplish that sort of thing? Nothing good, I can assure you.
But for many, my siblings included, there is nothing like a good glass of chocolate milk in the morning, or if you are like my mom, a good drizzle of chocolate syrup on your vanilla ice cream.
This recipe for chocolate syrup is easy, quick, and it tastes like real chocolate – because it is. No artificial anything in here.
Just cocoa powder, sugar, water, vanilla, and salt – that’s it! And it’s made quite easily on the stovetop.
Before the syrup cools down, it will appear a bit too thin, but I can assure you that it will set up to a consistency like Hershey’s after it’s cooled down and been put in the fridge.
It’s a tad bit thicker than store-bought, and tastes doubly useful, as the chocolate flavor is more pronounced.
Use this easy recipe instead of the additive enriched shelf-stable junk at the store.
This tastes better (more real).
PREP TIME 5 mins
COOK TIME 10 mins
TOTAL TIME 15 mins
Serves: approx. 48oz
Use this thick, tasty, super-chocolate syrup instead of the artificial stuff found at the store!
Recipe type: Chocolate Syrup
2 & ¼ cups regular cocoa powder
3 & ¾ cups water
4 & ½ cups sugar
¼ + ⅛ tsp salt
1 & ½ tsp vanilla
Use a 6-quart saucepan for this recipe because this small amount will expand while boiling, and the last thing you want is cooking chocolate spilling over onto your burners!*
Combine all ingredients except vanilla in a large saucepan over medium-high heat.
Mix with a whisk until it is smooth and comes to a boil.
Allow it to boil for 2 minutes, and make sure you keep whisking, so it doesn’t burn.
Remove from heat and add vanilla.
The syrup will be a bit thin at this point, but as it cools, it will thicken up considerably.
Slightly thicker than Hershey’s Chocolate Syrup.
Allow it to cool in the pan for a few hours, then transfer it to glass jars or bottles and move to the fridge.
It will keep for several weeks.
My Children use about 2 Tbl (or more! eesh! Those guys.too much of a good thing.) for a 12oz glass of milk.
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