By Erin Huffstetler | 05/25/2020 | No Comments
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This homemade chocolate syrup tastes better than the store-bought kind, and only requires five ingredients (counting the water). Better still, it’s corn syrup-free. Since it’s sweetened with simple syrup, there’s no need for that artificial junk.
Whip up a batch; and, drizzle it over ice cream, or use it to make chocolate milk, hot chocolate or mocha.
If you start now, you could be enjoying your first taste in 10 minutes or less.
How to Make Chocolate Syrup
1 cup granulated sugar
1 cup water
1/2 cup unsweetened cocoa powder (natural or Dutch-process)
1/4 tsp vanilla extract
1/8 tsp salt
What You Do:
In a saucepan, combine the cocoa powder and water. Whisk, over medium heat, until the cocoa powder dissolves.
Then, add the sugar and salt, and continue stirring, until the mixture comes to a boil.
Reduce the heat to medium-low, and simmer for 8-10 minutes, while continuing to stir.
Remove from heat. Then, stir in the vanilla extract, and you’re done! Your chocolate sauce will be thin, when you first take it off the stove, but will continue to thicken as it cools.
Enjoy your chocolate syrup, while it’s still warm, or transfer it to a jar, and refrigerate it. It’ll keep for up to a month in the fridge.
This recipe makes approximately 10 oz. of chocolate syrup, so it fits nicely in a pint jar.
Use Your Chocolate Syrup to Make Chocolate Milk, Mocha or Hot Chocolate
To flavor beverages, just add two to three Tablespoons of chocolate syrup to 8-oz. of milk or coffee.Print
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
- 1/4 tsp vanilla extract
- 1/8 tsp salt
In a saucepan, whisk cocoa powder into water, over medium heat.
Add sugar and salt. Stir continuously, until mixture boils.
Then, reduce heat, and simmer for 8-10 minutes, while continuing to stir.
Remove pan from heat, and stir in vanilla extract. Your chocolate syrup will be pretty thin at this point, but will thicken as it cools.
Use your chocolate syrup while it’s hot, or pour it into a jar, and refrigerate it. It’ll keep in the fridge for up to a month.
Make chocolate milk, hot chocolate or mocha by stirring 2-3 Tablespoons of chocolate syrup into milk or coffee.
Try this chocolate syrup drizzled over one of my homemade mug cake recipes.