Here's an easy and thrifty chocolate syrup recipe which makes
wonderful chocolate milk, can be served over ice cream, or used in
baking
Chocolate Syrup Brownies. It's so much cheaper than buying store bought, tastes better, and you know exactly how it's made!
How to Make Chocolate Syrup
Steps
-
1
Whisk together cocoa, sugar and salt in a 2 or 3-quart saucepan. It may seem like you don't need that much space, but the liquid will seem to increase in volume -- and it prevents splashing!
- To reduce the caloric content of the syrup you can use Splenda
instead of sugar. But take note: if you're doing this, do not bake with
it -- just use it as a drink mix or topping. Also, you'll have to use it
within a couple days of making as it does not store well (when made
with Splenda, that is).
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-
2
Whisk in the cold water. Continue whisking until it's smooth and the lumps are gone.
-
3
Cook over medium heat, bringing it to a light boil for 3 minutes.
Keep whisking it occasionally, but take it off the heat once the 3
minutes are up. It won't thicken just yet, so don't worry if it's still
too thin.
-
4
As it's cooling, add in the vanilla.
You can also give 'er a quick taste test and see if you'd like to add
in a pinch more salt or a bit extra vanilla. Just don't burn your
tongue!
-
5
Pour into a resealable container and store in the refrigerator. If you made it with regular sugar, it should keep for around a month. All the more reason to bake tons of chocolate-y recipes!
-
6
Use on the treat of your choice and enjoy!
Because how could you not?! And if you're feeling sneaky, put your
homemade syrup into a chocolate syrup bottle and see if anyone notices!
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