We go through a lot of chocolate syrup here. Everyone wants their milk to be chocolate and it can get rather expensive to keep buying it at the store. Especially when you consider that there are eight of us and it is used in both chocolate milk, and ice cream, including chocolate shakes. Chocolate syrup was not on sale this week, and after my success with the Chocolate Shell for Ice Cream, I found a recipe in my husband’s grandmother’s things on an index card for chocolate syrup and this was perfect!

Chocolate SyrupYou will need:

1 1/2 cups of sugar
3/4 unsweetened cocoa powder
Pinch of salt
1 1/4 cups of water
1 1/2 teaspoons of Vanilla Extract

First you want to put the sugar, cocoa powder, salt and water in a pan and heat to a rolling boil. You are going to want to whisk these items together and keep stirring for about 2 minutes or so. I let mine go a little longer because I don’t want mine to be too thin, but I don’t know how much difference 3 minutes might make. I know that when making iced tea syrup you want that to be thick, but this doesn’t need to be as think as the tea syrup.

Chocolate Syrup

Once you have allowed the mixture to boil for a couple of minutes, you want to turn the heat off and allow it to cool for a little bit. Next whisk in your vanilla extract and allow to cool a little longer. As it cools it will thicken up a tiny bit, but really not much. If you think about the chocolate syrup you buy at the store, it is not very thick either.

 

I put it in an oil and vinegar bottle and put it in the door of the fridge. It will store for several weeks. There was nothing in it that required refrigeration, but better safe than sorry. It probably won’t be around for long anyway! Use as you would regular chocolate syrup from the store. I can’t really taste a difference, personally!

Image by Stuart Miles at FreeDigitalPhotos.net

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